Ingredients
150g FAGE Total 2%
1 x 250g 2cm thick tuna steak
1 tsp peppercorns, crushed
2 tbsp olive oil
200g baby plum tomatoes
1 thick slice multiseed bread, cut into 1.5 cm chunks
2 tbsp pumpkin seeds
150g green beans
1 small red onion, thinly sliced
1 lemon, zest & juice
½ 25g bunch dill, finely chopped
1 tbsp Dijon mustard
1 baby gem lettuce, leaves separated
75g black olives
3 medium eggs, hardboiled, cooled, shelled & halved
-
Steps
- Rub the tuna steak with the peppercorns and set aside for 5 minutes. Heat a medium frying pan, add 1 tbsp oil and add the tuna and the tomatoes. Cook the tuna for 2 minutes on each side for medium rare, giving the pan an occasional shake to turn the tomatoes. Rest for 5 minutes before thickly slicing.
- Meanwhile, heat the remaining oil in a large frying pan, add the bread and cook, tossing for 2 minutes until very lightly toasted. Add pumpkin seeds and cook for a further minute until they begin to pop and the bread is deep golden.
- Bring a small pan of water to the boil, add the beans, return to the boil and cook for 2 minutes exactly. Add the onions to the pan, stir and drain. Rinse under cold running water for a few seconds.
- Mix together yoghurt, lemon zest and juice, dill and mustard. Scatter lettuce, olives, green beans, onion and tomatoes onto 2 plates, top with the tuna and egg and drizzle with the dressing. Scatter over croutons and seeds and serve.
