This salad was created from leftover tuna steaks I cooked the night before, and whatever else was in my fridge at the time - and it turned out to be a lovely light but substantial lunchtime meal.
Marinate the tuna in the olive oil and lime juice for 30 mins to an hour, or longer if preferred.
Grill the steaks on a hot grill for 2 minutes each side.
Chop all the vegetables, and mix together the yoghurt with the horseradish cream.
Arrange the mixed greens on two plates, and top with sliced tuna, fennel, cucumber, coriander, shallots and avocado.
Stir through the yoghurt dressing and add a drizzle of flaxseed oil over the salad, as well as some cracked black pepper to taste.
Makes 2 servings
| Prep Time: | 10 mins |
| Cooking Time: | 5 mins |
| Ready in: | 20 mins |
Suitable for: |
|
| Dinner, Lunch, Salad | |
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| Nutritional Information - Per Serve | |
| Kj | 2138 kj |
| Calories | 511 kcal |
| Fat | 34.6 g |
| Saturated Fat | 8.6 g |
| Total Carbohydrate | 7 g |
| Total Protein | 41.6 g |
| Fibre | 3.1 g |
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