Tony Ferguson

Make healthy eating enjoyable with Tony Ferguson’s
delicious recipes. All our recipes serve four, are easy
to make with everyday ingredients and can be used
with your Tony Ferguson meal plan.

Szechuan Pepper Tuna with Fresh Thai Salad



480g tuna steaks
4 tbs Szechuan pepper
1/3 cup of dill, chopped
1 tbs salt flakes
1 tbs olive oil
Lemon wedges and chilli (optional) to serve

150g bean shoots
½ Chinese cabbage (wombok), finely sliced
10 kaffir lime leaves, sliced
3 large red chillies, seeded and finely sliced
1 large red pepper, seeded and finely sliced
½ bunch of mint, leaves only
½ bunch of coriander, leaves only
1 punnet cherry tomatoes, halved
150g snow peas or mangetout, thinly sliced
100g fresh green beans, thinly sliced

3 tbs fish sauce
4 limes juiced and zested
3 large red chillies, sliced
1 stick lemongrass, chopped (white part only)
Sweetener (optional)


  1. Finely crush the pepper in a mortar and pestle or grinder.
  2. In a bowl combine the pepper, dill, and salt. Coat the tuna steaks on both sides with the spice mix.
  3. Heat the oil in a non stick frying pan over medium heat. Cook the tuna for 2-3 minutes on each side or until cooked to your liking. It should remain pink in the middle.
  4. Divide the salad into four bowls, place the tuna on top, serve with lemon wedges. Garnish with chilli if desired.

1. Combine all ingredients in a large bowl.


  1. Using a mortar and pestle (or a small food processor) to grind all the ingredients, except the Equal, until the chilli and lemongrass form a paste. Strain the dressing through a sieve and sweeten to taste with the Equal (optional)
  2. Pour the dressing on the salad and toss well.
Energy 2273kJ
Protein 77.3g
Fat 21.4g
Carbohydrates 7g
Fibre 5.4g