On top of all our fresh fruit and veg we bought two lots of fish and some chicken breasts. And the rest was all healthy & wholesome breads, milk, pasta, lentils & teabags etc.!

It’s a start anyway. Now we have to use it all up.

Tonight I made a courgette & dill soup (for dinner tomorrow & a batch to be frozen) and then I made some Herb Crusted Tuna served with green beans & tagliatelle. It was really delicious and light.

Herb Crusted Tuna
2 fresh Tuna steaks
1 tablespoon chopped of each – dill, parsley & spring onion
1 tomato (pips discarded, skin chopped up)
1 tablespoon low-fat fromage frais
1 tablespoon of lemon juice
30g brown breadcrumbs

Preheat the oven to 190°c

Rinse & pat dry the tuna steaks. Put them on a baking tray (I put them on a sheet of tin foil too) and season with salt & pepper.

Next, combine all the other ingredients in a bowl & then spoon this on top of each tuna steak.
Cook for 20 minutes & serve (I put the water on to boil for the beans & pasta at this point and then put the pasta & beans into the water at the 10 minute mark & it was all pretty much ready at the same time).