SERVES 4
INGREDIENTS
480g tuna steaks, cut into 2cm cubes
Marinade
Olive oil spray
3 garlic cloves, crushed
1 tsp ground paprika
1 small chilli, deseeded and finely chopped
2 tbs chopped mint
2 tbs chopped parsley
2 tsp balsamic vinegar
2 tbs lemon juice
Spicy coleslaw
1 cup finely shredded green cabbage
1 cup finely shredded red cabbage
1 red onion, finely sliced
1 long red chilli, finely sliced
4 tbs lime juice
2 tsp olive oil
Handful of mint leaves
METHOD
- Combine all marinade ingredients in a bowl. Add the tuna cubes and allow to marinate for 1 hour.
- Thread the tuna onto skewers (if they are wooden they will need to be soaked in advance). Heat a large frying pan or grill plate over medium heat and spray with olive oil. Cook the tuna for one minute on each side. It should remain rare.
- Combine all the salad ingredients in a large bowl.
Serve with the tuna.
| AVERAGE QUANTITY | PER PORTION |
|---|---|
| Energy | 2017kJ |
| Protein | 71.9g |
| Fat | 20.9g |
| Carbohydrates | < 1g |
| Fibre | < 1g |