|Sat Fat 6.2g||31%|
Boil the potatoes, drain and cool.
Cube the tuna and mix with the lime juice and zest, soy sauce and sesame oil and leave to marinade for 4 minutes.
Serve with all the remaining ingredients and some coriander, a sprinkle of sesame seeds and more lime wedges.
For the vegan version, omit the tuna and add more avocado
200g new potato cubes OR 200g of quartered Rooster Potatoes
60g fresh sushi quality tuna steak
2 chillies, sliced
50g macadamia nuts, toasted
50g red cabbage, thinly sliced
1tbsp sesame oil
½ tbsp soy sauce
2tbsp sesame seeds
1 sheets nori seaweed, crumbled
2tbsp Goji berries or pomegranate seeds
1tbsp edamame beans, cooked
½ cucumber, seeded and cubed
½ avocado, peeled and cubed
2 spring onions, shredded
Juice and zest of two limes, plus one lime in wedges
Coriander to garnish
Baked fish and potatoes in parchment - a healthy way of cooking by steaming the fish from the inside - locks in all the flavours too.
Adding the beef into the Lyonnaise makes this dish so simple to make, plus it saves on the washing up!
Four green lights on the traffic light system - a tasty and healthy alternative to your Saturday night take away. Just pop it all on one tray and stick it in the oven, easy!