An antioxidant-rich vegetable medley partnered with healthy omega-3 fats.
SERVES 2
Ingredients
250g (9oz) butternut squash flesh, cut into chunks
180g (61/4oz) cherry tomatoes
1 courgette, thickly sliced
1 red onion, cut into wedges
1 yellow pepper, cut into chunks
1 tbsp olive oil
125g (41/2oz) wholewheat pasta
2 fresh tuna steaks (about 120g/4oz each), seasoned with freshly ground black pepper
handful of chives, finely chopped
1/2 lemon, cut into wedges to serve
1 Preheat the oven to 200°C (400°F/Gas 6). Toss all of the vegetables in 1 tablespoon of oil in a large non-stick roasting tray and roast for 30–40 minutes. Next, cook the pasta according to the packet instructions, drain; set aside.
2 Heat a non-stick frying pan and sear the tuna on both sides until done to your liking.
3 Mix the pasta and roasted vegetables together with the chives. Serve topped with the tuna and a lemon wedge.
NUTRITION PER SERVING Calories 512 Total fat 9.1g Saturated fat 1.5g Carbohydrates 67.9g Dietary fibre 15.9g Sugars 21.3g Protein 43.8g Salt 0.2g