Preparation time: 10 minutes | Cooking time: 1 minute | Serves: 2 people
• 2 tuna steaks, cut 1 inch thick
• Olive oil, Celtic sea salt and freshly cracked black pepper
• Extra red wine vinegar to serve
• Handful of rocket and spinach leaves
• 1 red onion
• 50g mixed sprouts
• 400g tomato medley (found in good fruit and veg stores)
• 1/4 cup pine nuts
• 1 garlic clove, crushed
• 2 tbsp olive oil
• 1 handful of basil, roughly chopped
• 2 tbsp red wine vinegar
Method:For the salad, mix together all of the salad ingredients and toss. For the tuna, rub the tuna steaks with olive oil, Celtic sea salt, and freshly ground black pepper. In a frying pan heated high, sear the tuna steaks for 30 seconds each side to achieve rare. 1 minute each side will achieve medium (medium pictured), and 2 minutes each side will achieve well done. Rare tuna steaks are highly recommended. Serve with the salad, and drizzle extra red wine vinegar over the tuna.(Recipe supplied by: Renee Brown, Naturopath BHSc (Nat)).
Nutritional Notes:Tuna is one of the highest sources of naturally occurring essential fatty acids. Eating 3 tuna steaks per week is equivalent to consuming fish oil capsules every day, and will achieve your EFA nutritional requirements. EFAs are essential for overall health, including hormone production, health of hair, skin and nails, to prevent inflammation, and for detoxification, amongst many other actions.