- 300 g tuna steaks
- crushed ice, to serve
- 24 seedless grapes, halved
- 1 lemon or 2 limes, peeled and sliced
- watercress, to serve
- For the ginger-soy dressing, mix
- 65 ml soy sauce
- 1 T fresh ginger, grated
Thinly slice the tuna at a slant.
Place the slices onto a bed of crushed ice and scatter the halved grapes and lemon or lime slices on top.
Serve with watercress and a side of the ginger-soy dressing.
Per serving: 576.2kJ, 23.4g protein, 0.7g fat, 10.4g carbs