SERVES 4
PER SERVING
381 CALORIES
6.2G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 20 MINUTES
low-calorie oil spray
4 × 120g fresh tuna steaks
salt and freshly ground black pepper
for the salsa
1 small red onion, finely diced
2 beef tomatoes, skinned, deseeded and diced
small bunch of radishes, chopped
1 tablespoon finely chopped chives
2 teaspoons horseradish sauce
for serving
220g (dry weight) basmati rice salad leaves
1 Preheat a non-stick frying pan and lightly spray with oil spray. Put the rice in a pan of boiling water to cook while you prepare the tuna.
2 Season the tuna steaks with salt and black pepper. Add to the hot frying pan and cook for 2–3 minutes on each side. Remove from the heat and keep warm.
3 To make the salsa, add the onion to the pan and cook until soft. Add the tomatoes and radishes, then cook for a further 2 minutes. Remove from the heat and stir in the chives and horseradish sauce.
4 Drain the rice, and serve the tuna on a bed of rice with the salsa on top and salad leaves alongside.
TIP As the tuna steaks cook you should see them change colour as the heat rises through the fish