TUNA STEAKS WITH OLIVE AND PARSLEY SALAD

Pascal has been working so much recently, it feels like we have barely cooked together this past month or two. Plus we have both been trying to watch our weight which is never fun. However yesterday we had the whole day together and so decided to cook something healthy. Even though Pascal always moans about eating fish, he is a big fan of fresh tuna steaks so we decided to do this very quick and easy recipe from Olive magazine.

Ingredients for 2 people:

2 tuna steaks
Olive oil
15 pitted green olives, quartered
1 shallot, finely chopped
1 tsp capers
Half a lemon, zested and juiced
Half bunch of parsley, chopped
Cooked new potatoes to serve

The potatoes take the longest to cook, around 20 minutes, so start to boil these first.

In a bowl mix together the olives, shallot, capers, lemon zest and parsley. Season well and then add the lemon juice and olive oil to taste.

Rub the tuna steaks with some olive oil and season well, then cook in a very hot frying pan or griddle pan for 1-2 minutes on each side, depending on how rare you like it. We did about 90 seconds on each side.

Finally serve the tuna on some new potatoes, topped with the dressing and enjoy.

This was delicious - all the flavours really compliment each other - I do love this mixture of the olives and the capers, and even Pascal was highly complimentary and raved about it. 

We will definitely be making this a regular meal and without the potatoes, it is around 245 calories so can even work on the 5:2 diet - I would just add spinach or broccoli instead.

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