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Tuna with Roasted Asparagus Salad

Tuna with Roasted Asparagus Salad

Nutrition Data Per Serving
Calories (kcal) 264.0
Carbohydrate (g) 6.4
Protein (g) 43.9
Fat (g) 7.4
Fibre (g) 4.0
Alcohol (g) 0.0
Fruit & Veg 3.2

Ingredients

  • 450g Asparagus, Raw, Trimmed, Average
  • 225g Mushrooms, Button, Average
  • 1 Tbsp/15ml Oil, Olive, Extra Virgin, Average
  • 200g Tomatoes, Cherry, Average
  • 1 Clove/3g Garlic, Raw, Average
  • ¼ Tsp/0.5g Pepper, Black, Freshly Ground, Average
  • 4 Servings/560g Tuna, Steaks, Raw, Average
  • 5g Basil, Fresh, Average
  • 1 Lime/85g Lime, Raw, Weighed with Peel & Seeds, Average

Method

  1. Clean the asparagus, trim any white ends and peel with a vegetable peeler if necessary. Shred the basil.
  2. Preheat oven to Gas mark 5, 190°C, 375°F
  3. Place the asparagus in a large roasting tin along with the garlic and pepper and drizzle over 2 tsp of olive oil.
  4. Roast in the oven for 5 minutes then add the tomatoes. Roast for a further 10 minutes or until the asparagus is just tender.
  5. Meanwhile, brush the tuna with the remaining oil and season with black pepper. Heat a non-stick griddle or frying pan on the hob. Once the pan is really hot, add the tuna and cook for 1-2 minutes either side or until cooked to your liking.
  6. Toss the roasted vegetables with the basil and spoon onto warm plates.

Top with the tuna steaks and serve garnished with lime wedges.

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