Ingredients

  • 455g Tuna steaks, fresh or defrosted, skinned and cubed
  • 1 x 15ml Spoon (1 tablespoon) olive oil
  • 1 clove garlic, crushed
  • 1 red onion, thinly sliced
  • 1 x 420g can of red kidney beans, drained
  • 2 tomatoes, chopped
  • half cucumber

Dressing

  • 2 X 15ml Spoons (2 Tablespoons) Olive oil
  • 2 X 15ml Spoons (2 Tablespoons) Fresh chopped parsley
  • 1 X 15ml Spoon (1 Tablespoons) Fresh chopped basil
  • 2 X 5ml Spoon (2 Teaspoons) vinegar
  • Salt and Black pepper or 5 15ml (5 Tablespoons) French Dressing
  • Salad leaves to garnish

Method

  1. Heat the oil in a shallow pan. Add the garlic, onion and tuna. Reduce the heat, cover and cook for 5-7 minutes
  2. Spoon the tuna and liquid into a large dish. add the beans, tomatoes and cucumber.
  3. Place the dressing ingredients into a screw-topped jar and shake well. Pour over the fish salad and serve on a bed of salad leaves

Serves 2.

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