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Steamed green beans and garlicky olives

5 minutes

Aliums

Caramelised onion and blue cheese tart

5 to 10 minutes

Garlic, spinach and feta flatbreads

25 minutes

Baby cabbage slaw with dates tossed in a garlic-and-malt mayo

Basic mayonnaise

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Café de Paris butter

Fritter recipes

Sweet potato, baby marrow and butternut fritters

15 minutes

Tomato recipes

Wholewheat pasta, ham and grilled tomato salad

10 minutes

Spicy tomato salsa

Tomato bread with butter-bean purée

2 minutes

The modern tuna salad

3 minutes

The modern tuna salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 3 minutes

Ingredients

4x150 g tuna steaks
2 T olive oil
2 ripe avocados, halved, pitted and cut into chunks

For serving

Black sesame seeds
Fresh coriander
Limes

For the Asian dressing

2 fresh chillies, finely chopped
1 clove garlic, crushed
1x5 cm piece ginger, grated
2 t fish sauce
4 T rice-wine vinegar
1/2 cup soya sauce
1/3 cup avocado oil
juice of 1 lemon

Method

Rub the tuna with olive oil. In a pan over a very high heat, sear on each side for 30 to 60 seconds, or until cooked to your liking. Remove from the heat and leave to rest.

Toss the avocado with the Asian dressing. Spoon into shallow bowls and top with a portion of tuna steak. Sprinkle over the sesame seeds and coriander and drizzle with fresh lime juice.

Per serving: 2631.3 kJ, 37.5 g protein, 47.6 g fat, 11.7 g carbs

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Café de Paris butter

Sweet potato, baby marrow and butternut fritters

Wholewheat pasta, ham and grilled tomato salad

Spicy tomato salsa

Tomato bread with butter-bean purée

The modern tuna salad

The modern tuna salad

Ingredients

Method