Cook the beans for 5 minutes, drain and leave in the pan for a minute (with the lid on). Whisk the olive oil and lemon juice in a bowl to make a dressing. Keep 1 tablespoon apart for the tuna. Finely chop the onion and cut the tomatoes into wedges. Put all the ingredients into a bowl with (most of) the dressing and mix carefully. Serve the salad on two plates and garnish with the (sliced) olives. Heat a (grill) pan and rub the tuna steaks with the remaining dressing. Season the tuna with plenty of freshly ground black pepper and fry for around 5 minutes until rosé on the inside. Place the tuna steaks on the salad and serve warm.
Grilled Tuna Steak With Green Bean Salad
- Difficulty Level Intermediate
Ingredients
- Ingredients (2 people)
- 300 Gram tuna steaks
- 100 Gram green beans
- 4 vine tomatoes
- 25 Gram black olives
- 1 red onion
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- pepper
- salt
- anchovies
Instructions
- 1. Cook the beans for 5 minutes, drain and leave in the pan for a minute (with the lid on).
- 2. Whisk the olive oil and lemon juice in a bowl to make a dressing.
- 3. Keep 1 tablespoon apart for the tuna.
- 4. Finely chop the onion and cut the tomatoes into wedges.
- 5. Put all the ingredients into a bowl with (most of) the dressing and mix carefully.
- 6. Serve the salad on two plates and garnish with the (sliced) olives.
- 7. Heat a (grill) pan and rub the tuna steaks with the remaining dressing.
- 8. Season the tuna with plenty of freshly ground black pepper and fry for around 5 minutes until rosé on the inside.
- 9. Place the tuna steaks on the salad and serve warm.
- Course : Salad
- Recipe Type : Dinner, Fish, Phase 2
- Ingredient : Anchovies, Black Olives, Green Beans, Lemon Juice, Olive Oil, Pepper, Red Onion, Salt, Tuna Steaks, Vine Tomatoes
Instructions
- 1. Cook the beans for 5 minutes, drain and leave in the pan for a minute (with the lid on).
- 2. Whisk the olive oil and lemon juice in a bowl to make a dressing.
- 3. Keep 1 tablespoon apart for the tuna.
- 4. Finely chop the onion and cut the tomatoes into wedges.
- 5. Put all the ingredients into a bowl with (most of) the dressing and mix carefully.
- 6. Serve the salad on two plates and garnish with the (sliced) olives.
- 7. Heat a (grill) pan and rub the tuna steaks with the remaining dressing.
- 8. Season the tuna with plenty of freshly ground black pepper and fry for around 5 minutes until rosé on the inside.
- 9. Place the tuna steaks on the salad and serve warm.
About Chef
About Jos Stuyver
Jos Stuyver is the founder of the Momentum® weight loss programme. Having started his professional life as a physiotherapist, he has branched out in several different directions over his forty-year career. For many years, he worked as an orthomolecular therapist. During his experience in his practice, he became increasingly convinced that obesity was the cause of many health problems. Preferring to tackle problems at source, Jos developed and refined the Momentum® weight loss programme.About Jos Stuyver
Jos Stuyver is the founder of the Momentum® weight loss programme. Having started his professional life as a physiotherapist, he has branched out in several different directions over his forty-year career. For many years, he worked as an orthomolecular therapist. During his experience in his practice, he became increasingly convinced that obesity was the cause of many health problems. Preferring to tackle problems at source, Jos developed and refined the Momentum® weight loss programme.Products
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Momentum Program -
Momentum Multi Vita $ 60.00 -
Momentum Q10 $ 100.00 -
Momentum Antioxidant $ 200.00 -
Momentum Magnesium $ 60.00 -
Momentum Carnitine $ 90.00
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