Tapenade tuna salad
8
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
On evenings when time isn’t on your side, this speedy tuna steak supper comes into its own. All that’s needed is a bit of chopping and a quick sear on the griddle.
Ingredients
Tuna, raw
4 steak(s), medium
Belazu Beldi Olive Black Tapenade
20 g
Calorie controlled cooking spray
4 spray(s)
Tomato
400 g
Cucumber
1 individual, medium
Red onion
0.5 small
Light feta cheese
100 g
Olives, in Brine
60 g
Lemon Juice, Fresh
1 tablespoon(s)
Olive Oil
1 tablespoon(s)
Red wine vinegar
1 tablespoon(s)
Oregano, Dried
1 teaspoon(s), level
Fat Free Natural Yogurt
2 tablespoon(s)
Instructions
1
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.
2
For the dressing, whisk all the dressing ingredients together in a small jug, then season to taste.
3
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.
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