SERVES 1
360
calories per serving
Ingredients
• Carrots weighing 300g/11oz
• 75g/3oz asparagus spears
• 150g/5oz fresh tuna steak
• 1 tbsp soy sauce
• 1 tsp honey
• 1 tsp lime juice
• 2 radishes, sliced
• 1 handful watercress
• Salt & pepper to taste
Method
1 Top, tail & peel the carrots and use the straight/slicer blade to turn into thin ribbons.
2 Gently heat a large non-stick frying pan on the hob with the olive oil and sauté the carrots and asparagus for 2 minutes.
3 Make some room in the pan, add the tuna steak and cook for 1 minute each side (pile the veg on top of the tuna steak if you find it’s cooking too fast)
4 Meanwhile mix together the soy sauce, honey & lime juice and pour this over the tuna and veg.
5 Tip everything onto a plate with the watercress on the side. Season and serve.
CHEFS NOTE
Increase the cooking time for the tuna if you don’t want rare steak.