Tuna, Avocado and Tomato Salad
Nutrition per serving
Calories | 647 kcal |
Protein | 50.4 g |
Carbs | 47.7 g |
Fats | 32.7 g |
Saturated Fat | 4.6 g |
Monounsaturated Fat | 21.4 g |
Polyunsaturated Fat | 4.1 g |
Sugars | 14.8 g |
Fiber | 21.4 g |
Sodium | 506 mg |
Ingredients
Tuna Steak | |
Olive Oil | |
Tomatoes, Red, Ripe | |
lima beans, canned | |
Lemon Juice | |
Avocado | |
Asparagus | |
Black Pepper | |
Onion | |
Fresh Oregano | |
Salt |
Preparation
1. Halve tomatoes, deseed and chop.
2. Slice onion.
3. Chop oregano.
4. Drain and rinse lima beans.
5. Peel and slice the avocado (just before serving)
Cooking
Cooking
1. Heat frying pan on medium heat. Brush the tuna steak with a little olive oil and fry for about 3 minutes on each side. Slice and set aside.
2. Meanwhile, microwave asparagus tips until just tender.
3. In a small bowl, combine the olive oil, lemon juice, most of the oregano and seasoning.
4. Arrange the beans in a bowl with the tomato, asparagus, onion and avocado and pour most of the dressing on the salad.
5. Serve with the sliced tuna on the salad with the remaining dressing. Garnish with oregano.