TOTAL TIME: 30 MINS
SERVINGS: 2
CALORIES/SERVING: 353 CALS
INGREDIENTS
2 x 100g tuna fillet
200 Gram sweet potato (chopped)
200 Gram green beans (ends trimmed)
15ml lemon juice, freshly squeezed
10 Gram coriander (fresh, chopped)
20 ml olive oil
Pinch himalayan salt & pepper
15 Gram almond (chopped)
15 Gram feta cheese (crumbled)
(for the beans) 15ml lemon juice, freshly squeezed
METHOD
Preheat oven to 180°C and line a baking tray with baking paper. Add the sweet potato to the tray and drizzle one teaspoon of olive oil over the sweet potato. Season with Himalayan salt and pepper. Bake in the oven for 15 minutes
Remove the sweet potato from the oven and add the green beans on the tray. Drizzle Beans with 1 tsp. olive oil. Place back in the oven for a further 10 minutes.
While the sweet potato and green beans are roasting in the oven, marinate the tuna in a bowl with lemon, coriander, remaining olive oil, salt and pepper
Heat a barbecue grill over medium temperature and cook the tuna fillets for a couple of minutes on each side or until liking
Place green beans in a bowl and toss with nuts, almonds and feta. Place half on a plate now and reserve half for tomorrow
Add one serving of the barbecued tuna fillet next to the green beans and add sweet potato
Refrigerate the second serving for tomorrow's leftover
NUTRITION
Serving size 354g
Calories 353 cal
Protein 30.22g
Fat, total 15.91g
- saturated 3.10g
Carbohydrate 18.46g
- sugars 9.18g
Sodium 129.15mg
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