Ingredients

• 2 Tuna Steaks
• 1 lime
• 1 red chilli
• Olive oil
• Tin of mixed beans (Soya beans, Chick Peas, Pinto Beans, Black Eye Beans, Red Kidney Beans & Aduki Beans)
• Mixed salad leaves – we used rocket, spinach and watercress
• 3 tomatoes

Method

• Rinse Tuna & put in a dish so that they can lie down next to each other
• Squeeze juice of lime & a good glug of olive oil over tuna
• Chop chilli finely & add to tuna – cover dish & pop in fridge for 20 minutes
• Put griddle pan on to heat up
• Drain tin of bean & rinse well
• Put tuna in griddle pan, pour over excess liquid, season with salt and pepper – cook as you like it
• Place a good handful of leaves on a plate, sprinkle over a good handful of beans & place tomatoes around the side
• Place tuna steak on top of salad & serve

Delicous and healthy, even if I do say so myself.

We started with some homemade Bruschetta – one shallot, a good handful of organic cherry tomatoes, a tiny amount of garlic & a few leaves of basil – all finely chopped and left in the fridge for a little while. Then served on a few slices of ciabatta and a drizzle of some grassy olive oil.

The burgers were made just the same way as the salmon burgers and this time I left them in the fridge for an hour or so before cooking them. I also coated them in a small amount of flour too & this gave them a good golden colour once cooked. Served on a ciabatta bun with lettuce, cucumber and lemon mayonnaise with a side serving of rustic chips and the obligatory glass of white wine. A perfect Friday night tea.

Mr C said he’d quite like a tomato salsa type accompaniment next time so maybe we’ll have to try it again in a few weeks.

I didn’t make anything for pudding but we accidentally picked up 2 slices of blueberry cheesecake which went down very well.