Tuna Steak Salad

Tuna is one of the best fish around in terms of Vitamin B6, magnesium, iron and potassium.

What this means is that it will help to keep your skin, hair and nails strong as well as feeding your brain, keeping away feelings of anxiety and calming stress. Helping healthy muscle growth and good digestion this can be added to whatever side dish you prefer.

In this instance I went for summer new potatoes and salad.

Print Recipe

Pan fried Tuna steak, new potatoes and salad

Course

Salads

Cuisine

Pescetarian

Keyword

IBS Friendly Recipe

Prep Time

5 minutes

Cook Time

12 minutes

Passive Time

30 minutes

Servings

1 person

Ingredients

• 1 tuna steak
• 1 freshly squeezed lime split in two portions
• 5 - 7 small new potatoes
• 1 portion garden salad of your choice I used leaves, peppers, tomatoes and cucumber
• 1 drizzle Olive Oil
• 1 pinch Black Pepper
• 1 sprig Fresh Mint
• 1 pinch Salt optional for potato seasoning
• 1 knob Butter optional for potato seasoning

Course Salads Cuisine Pescetarian Keyword IBS Friendly Recipe Prep Time 5 minutes Cook Time 12 minutes Passive Time 30 minutes Servings 1 person Ingredients 1 tuna steak 1 freshly squeezed lime split in two portions 5 - 7 small new potatoes 1 portion garden salad of your choice I used leaves, peppers, tomatoes and cucumber 1 drizzle Olive Oil 1 pinch Black Pepper 1 sprig Fresh Mint 1 pinch Salt optional for potato seasoning 1 knob Butter optional for potato seasoning

Instructions

1. Juice the lime and sit the tuna in half of the juice for anywhere between 30 minutes to a few hours before cooking. This creates a lovely flavour and also ensures that the tuna starts to 'cook', making the pan frying quick and easy.
2. Wash and chop the potatoes into small chunks and set them on to boil with a spring of fresh mint for flavour. The smell is so insanely good when cooking minty potatoes and as mint is a digestive this will aid the process. Once reached boiling point, simmer until cooked through.
3. Whilst the potatoes are cooking, heat the oil in a grill pan to a high temperature and add the tuna. Cook on each side for about 2 - 4 minutes depending on the thickness of the steak and how long the lime juice was marinading.
4. Whilst the tuna is cooking prepare your salad (or use your pre prepared salad from your weekly batch cooking). Add this to the plate on the side.
5. Drain the potatoes and season with salt and pepper or a knob of butter. Add to the plate. Once the tuna is nicely cooked through and seared on each side, add to the plate. Drizzle the remaining lime juice over the tuna and enjoy!

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