Cutting through tuna, when it’s still rare in the middle is like heaven, never mind when you actually put it in your month. Again, I used one cal spray to griddle the tuna. I coated it in a bit of salt, some pepper, sesame seeds, soy sauce and rice vinegar.

The salad also had carrots, red onion and spring onion (all julienne) in it. I drizzled a little more rice vinegar over the beans to liften them up a little. APPARENTLY, there are a few more carbs than I thought in beans but they don’t compare to pasta/potato/bread/rice so in that sense, we’re all good. This was a great meal, but tuna steaks are a tad expensive for us students so it will probably be a while until I have this meal again.

Recipe: (serves 2):

1. 2 tuna steaks
2. 1 carrot, peeled and cut into thin strips
3. tinned 5 bean salad (I used Napolina)
4. 1 tablespoon sesame seeds
5. 1 tablespoon soy sauce
6. 3 tablespoons rice vinegar
7. half a red onion, thinly sliced

Coat the tuna in 1 tablespoon of the rice vinegar, the soy sauce, sesame seeds and salt and pepper. Add to a hot griddle pan that has been sprayed with 3-4 sprays of FryLight. Griddle the tuna for approximately 2 minutes on each side, if you prefer it more well done, do it for longer. Open the five bean salad, drain them if they have a brine, if not add straight to a bowl and over in the remaining rice vinegar. Add the carrots and onion to the five bean salad. A quick, easy and delicious meal!