Tapenade tuna salad
4 steak(s), medium
Belazu Beldi Olive Black Tapenade
Calorie controlled cooking spray
400 g, chopped
1 individual, medium, trimmed and sliced
½ small, thinly sliced
Light Feta Cheese
100 g, crumbled
Olives, in Brine
Lemon Juice, Fresh
Red Wine Vinegar
1 teaspoons, level
Fat Free Natural Yogurt
- Rub the tuna all over with the tapenade. Mist a nonstick frying pan or griddle pan with cooking spray and set over a medium heat. Griddle the tuna for 1-2 minutes on each side, then remove from the heat and set aside to rest for 5 minutes while you make the salad and dressing.
- For the dressing, whisk all the dressing ingredients together in a small jug, then season to taste.
- Put the tomatoes, cucumber, red onion, feta and olives in a serving bowl, drizzle over the dressing and toss to combine. Serve with the tuna steaks.