*This recipe is gluten-free according to industry standards
Ingredients
- olive oil
- orange 1, zested and juiced
- white wine vinegar 1 tsp
- small capers 2 tbsp, roughly chopped
- tuna steaks 2
- radicchio 1, leaves torn
- salad leaves a handful
- chives a bunch, snipped
- celery 1 stalk, finely sliced
- cannellini beans 400g tin, rinsed and drained
Method
-
Step 1
Whisk 1 tsp oil, the orange zest and juice, vinegar and capers with some seasoning.
-
Step 2
Rub the tuna with another tsp oil and sear in a frying pan for 2 minutes on each side.
-
Step 3
Toss all the salad leaves, chives, celery and beans with the dressing, and mix well. Divide between two plates and top with the tuna.
Nutritional Information
- Kcals 330
- Fat 5.2g
- Saturates 1g
- Carbs 19.1g
- Sugars 4.4g
- Fibre 10.1g
- Protein 46.7g
- Salt 1.1g