Ingredients
- Olive oil cooking spray
- 600g tuna steaks
- 1 piece Lebanese bread
- 4 roma tomatoes, cut into 2cm pieces
- 1 green capsicum, cut into 2cm pieces
- 150g bunch rocket, trimmed, torn
- 1/4 cup pitted kalamata olives
- 1/4 cup low-fat feta, crumbled
Tomato mustard dressing
- 2 tablespoons tomato juice
- 1 tablespoon red wine vinegar
- 1 teaspoon dijon mustard
- 1 tablespoon dill, finely chopped
- 1 garlic clove, crushed
Method
- Step 1Heat barbecue grill or chargrill pan over high heat. Spray tuna steaks lightly with oil. Season with salt and pepper. Grill for 2 to 3 minutes each side for medium or until cooked to your liking. Set aside to rest.
- Step 2Spray bread with oil. Grill for 1 minute each side. Tear into strips.
- Step 3Make tomato mustard dressing: Place tomato juice, vinegar, mustard, dill and garlic in a small bowl. Season with salt and pepper. Whisk until well combined.
- Step 4Break tuna into bite-sized pieces. Place tuna, bread, tomatoes, capsicum, rocket, olives and feta in a bowl. Pour over dressing. Toss gently to combine. Serve.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1146 kj
Energy
4g
Fat Total
1g
Saturated Fat
3g
Fibre
41g
Protein
72mg
Cholesterol
390.15mg
Sodium
3g
Carbs (sugar)
15g
Carbs (total)
All nutrition values are per serve
- Author: Kim Meredith
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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