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Super 6 Salad with Tuna

Recipe

A healthy lighter option, our Super 6 salad is simple but delicious - and the tuna steak adds a great meaty texture.  

Serves: 6 people   |   Prep time: 10 minutes   |   Cooking time: 14 minutes

British   |   Main

    

Ingredients

  • 4 sticks Celery
  • ½ Iceberg lettuce
  • 4 Salad Tomatoes
  • 250g Cooked Beetroot
  • ¼ Cucumber
  • ½ bunch Spring Onions
  • 1 x 400g pack The Fishmonger frozen Yellowfin Tuna Steaks
  • 30ml British cold pressed Rapeseed Oil
  • Juice 1 lemon
  • Sea salt and black pepper

  

Method

  1. Defrost the tuna steaks.
  2. Wash, trim and finely slice the celery.
  3. Shred the lettuce.
  4. Slice the cucumber lengthways then slice thinly.
  5. Cut the tomatoes in 8 wedges.
  6. Half the beetroot and cut into thin slices.
  7. Wash, trim and thinly slice the spring onions.
  8. Put the salad ingredients together in a large bowl.
  9. Mix the lemon juice and oil in a small bowl, season with some salt and black pepper then whisk well.
  10. Pour over the dressing and toss the salad.
  11. Preheat the grill to high, put the tuna steaks on a baking tray then grill for 12/14 minutes turning as you cook.
  12. Serve alongside the salad or flake the fish and scatter over the salad.