Tuna with Greek Salad

Tuna with Greek Salad

Dead easy and very healthy, that's what this meal is about.

Ingredients

Fresh Tuna Steak
1 Beef tomato
1 Little Gem lettuce
9 Black Olives
Feta Cheese
2 Pickled Chilli Peppers
Olive Oil
100g Cous Cous
1/2 a Green Pepper
2 slices Fresh Tomato
2 Sun Dried Tomatoes
1 tsp coriander powder

Method

For the cous cous - In a bowl place the cous cous, coriander powder, finely chopped sun dried tomatoes and salt & pepper into a bowl with some olive oil and 200ml boiled water. stir all the ingredients then add the green pepper (finely diced) and the fresh tomato (again finely diced) give a good stir and put a lid on the bowl.

Heat a griddle pan until searing hot. Oil the tuna with olive oil then season with sea salt and black pepper. Griddle on both sides to the point that the tuna is cooked 3/4 the way through. This allows for a medium rare steak - the way I like it - this requires good thick steaks.

Layer the salad and dress with a good olive oil.

Thai Tuna Stir Fry with Coconut Milk

Thai Tuna Stir Fry with Coconut Milk

1/2 an inch of fresh ginger
1/2 a star anis
1/4 tsp astofedia
2 birds eye chillies
1 clove of garlic
1/4 tsp black pepper
1 tin of light coconut milk
250g fresh beansprouts
2 bok choi
2 kafir lime leaves
6 shitake mushrooms
6 button mushrooms
chopped coriander
2 Fresh Tuna steaks
250g wild rice

Grind the ginger, star anis, half the chili, black pepper, astofedia and garlic in a mortar and pestle.

Add to a hot wok with a dash of groundnut oil heated until just short of smoking. Fry for a minute and the add the beansprouts.

Stir fry for 3 minutes and add the kafir lime leaves, add the two types of mushrooms (sliced). After a minute add the bok choi (chopped)and the rest of the chili.

Add the coconut milk and heat until boiling. Then add the tuna (cut into strips)for 3 minutes.

Add half the chopped coriander.

Serve on the wild rice and sprinkle with the rest of the corriander