Florette Super Food Salad with Seared Tuna (Serves 4)
Bursting with healthy ingredients, this nutrient-packed main course dish helps to supply the body with many beneficial foods.
Dressing
1 red chilli, deseeded and finely sliced
1 garlic clove, crushed
4 tbsp olive oil
3 tbsp lemon juice
Ingredients
- 150g (5oz) broccoli florets
- 150g (5oz) fine green beans
- 1 bag Florette Crispy Salad
- Handful of baby spinach
- 1 carrot, pared into strips (use a potato peeler)
- 410g can mixed beans, rinsed and drained
- 50g (2oz) Brazil nuts, chopped
- 25g (1oz) sunflower seeds
- 2 x 175g (6oz) fresh tuna steaks
- 2 tbsp olive oil
- Freshly ground black pepper
Method
- Make the dressing by mixing together the chilli, garlic, olive oil and lemon juice.
- Cook the broccoli and green beans in a little boiling water for 4 - 5 minutes, until just tender. Drain and rinse with cold water.
- In a mixing bowl, combine the Florette Crispy Salad, spinach, carrot, canned beans, broccoli, green beans, Brazil nuts and sunflower seeds. Share between 4 bowls or plates.
- Preheat a chargrill pan or grill. Brush the tuna steaks with olive oil, then cook them for 3 - 4 minutes on each side. Let them cool for a few moments, then break them into large chunks and arrange on top of the salads. Serve at once, with the dressing spooned over.
Hungry for more fresh recipe ideas? Pick from our archive:
If you're not keen on the spicy heat of fresh chilli, simply omit it from the dressing.
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