Preparation time is 20minutes
Cook time is 5minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 3/4 cup French-style lentils*
- 1 small avocado, chopped
- 2 bunch asparagus
- 1/2 cup mint leaves, torn
- 1/2 cup flat-leaf parsley leaves
- 2 zucchini, halved lengthways, sliced
- 2tablespoons extra virgin olive oil
- 400grams tomato medley mix*, halved
- 100grams mixed marinated olives
- 1tablespoons balsamic vinegar
- 1 small garlic clove, crushed
- 500grams Ocean Chef Yellowfin Tuna Steaks, thawed
Nutrition per serving
2220kJ
Protein
48.2grams
Sugars
7.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Cook lentils in boiling water as per packet directions, for 15-20 minutes or until tender. Drain and rinse. Set aside.
Step 2 of 4
Meanwhile, blanch asparagus and zucchini in boiling water for 2 minutes. Drain. Refresh with cold water. Set aside.
Step 3 of 4
Heat a frying pan over medium heat. Brush tuna with a little olive oil and season with salt and pepper. Cook for 2 minutes, then turn and cook for a further 1-2 minutes or until cooked to your liking. Flake with a fork. Set aside.
Step 4 of 4
Combine lentils, parsley, mint, olives, tomatoes and avocado in a large bowl. In a small bowl, whisk the dressing ingredients and season to taste. Add tuna and dressing to salad and toss gently to combine. Serve.
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