Fresh and tasty tuna steak with beautiful beetroot puree. This dish is simple, it’s tasty and the beetroot is a cleanser of the digestive tract. As it’s unpicked it is perfect for candida sufferers and will improve motility through the body. Full of antioxidants, vitamin C, Omegas and Iron this little wonder will keep you energised, motivated and focused.
| Prep Time | 10 minutes |
| Cook Time | 6 minutes |
| Servings |
2 people
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Ingredients
- 1 medium Beetroot fresh cooked, not pickled
- 2 medium Tuna Steaks
- 6 slices Yellow Pepper
- 1 bunch Mixed Salad Leaves
- 1 chunk Cucumber
- 4 Cherry Tomatoes
- 1 bunch Fresh Herbs
- 1 tbsp Olive Oil
- 1 squeeze Lemon Juice
Ingredients
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Instructions
- 1. Pre cook the beetroot and leave to cool down. Once cool, roughly chop, add the chopped tomatoes, the fresh herbs, lemon juice and olive oil into a small hand blender. Blend until desired consistency (I like mine a bit rough and chunky, but you may prefer this puree to be smoother).
- 2. Heat up a grilling pan and add a drop of olive oil. Cover the tuna steaks with any herbs or spices that take your fancy. I've used more lemon juice and some crushed black pepper. Grill the tuna steaks each side for about 2 - 3 minutes until cooked through.
- 3. Whilst these are grilling, wash and chop your salad. Arrange this on the plate, add the hot tuna steaks and garnish with the beetroot puree.
Recipe Notes
I love this recipe. Its so easy to make and really tasty.
#IBSFreeFood
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