Tuna is known as one of the main foods that reduces heart disease. It also has very high levels of omega-3 fatty acids, which help to reduce omega-6 fatty acids and cholesterol in the arteries and blood vessels.
500g fresh tuna seared on both sides and sliced in 1 cm pieces (cook to your preference). Nice to be a bit pink in center.
250g green beans- stems chopped off
250g asparagus skinned and bottom stock chopped off
100 grams good quality black Kalamata olives
1 cup cherry tomatoes, cut in half
1 cup small baby
potatoes, each cut in half with skin
For the dressing:
¼ cup good quality olive oil
½ cup lemon juice
2 tablespoons light honey
1 teaspoon oregano
Pinch of salt
1. Prepare the tuna to your liking. Searing the tuna is the best way to lock in the flavor and preserve a beautiful color. Just dabble a touch of oil on the pan and make sure it is very hot. Lay tuna carefully, browning each side.
2. Boil potatoes, don’t overcook. Allow to cool. Blend all ingredients together or lay side by side like a culinary rainbow. Offer dressing on the side.