Preparation and Cooking Time: 20 minutes
Low in saturated fat
Low salt
Ingredients
450g British Asparagus
225g button mushrooms
1tbsp olive oil
12 cherry tomatoes
1 clove of garlic, crushed
Freshly ground black pepper
4 x 175g tuna steaks
A handful of fresh basil leaves
1 lime, cut into 4 wedges
Method
1
Clean the asparagus, trim any white ends and peel with a vegetable peeler if necessary.
2
Preheat oven to Gas mark 5, 190°C, 375°F
3
Toss the asparagus in 2 tsp of olive oil, mix with the garlic and black pepper and transfer to large baking sheet.
4
Roast in the oven for 5 minutes then add the tomatoes. Roast for a further 10 minutes or until the asparagus is just tender.
5
Meanwhile, brush the tuna with the remaining oil and season with black pepper. Heat a non-stick griddle pan on the hob. Once the pan is really hot, add the tuna and cook for 1-2 minutes either side or until cooked to your liking.
6
Toss the roasted vegetables with the basil and spoon onto warm plates. Top with the tuna steaks and serve immediately garnished with lime wedges.
Nutritional properties
307 kcals
46g protein
12g fat (of which 3g saturated)
0.2g salt
4g carbohydrate
3g fibre
