Tuna and asparagus with a creamy dressing

Cooking Fish Tuna and asparagus with a creamy dressing

Detailed step-by-step description of how to cook the dish "Tuna and asparagus with a creamy dressing". Try it by all means

Lables: High protein Low carb Low fat Low kilojoule Low sodium Low sugar Lower gi Egg free Gluten free Shellfish free Wheat free
  1. Place rocket, orange and chickpeas into a bowl, and gently toss to combine.
  2. Lightly spray a non-stick frying pan with olive oil spray. Cook tuna steaks over medium heat for 3 minutes each side or until cooked to your liking. Remove and keep warm.
  3. Add asparagus to the pan, with 1/2 cup water, and cook until bright green and tender. Drain, cut into 5cm piece and add to the salad.
  4. Whisk together the tahini, lemon juice, soy sauce, vinegar and 1/4 cup warm water.
  5. Divide tuna between four serving plates, top with salad and serve with dressing.

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120g baby rocket
2 oranges, peeled and segmented
300g can chickpeas, rinsed and drained
olive oil spray
4 tuna steaks
1 bunch asparagus, trimmed
1 1/2 tbsp tahini
2 tsp lemon juice
2 tsp salt-reduced soy sauce
2 tsp balsamic vinegar

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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