• Christine Phillips

Seared Tuna with Cauliflower Tabouli

Serves 4-6


This is a fantastic, quick and easy weeknight dinner. Clean flavours with fresh seasonal ingredients.


For the Tabouli

3 cups cauliflower - grated

1 cucumber - seeds removed and diced into 1cm pieces

1 yellow or red pepper seeds removed and diced


For the Dressing

2 cups mint leaves

60ml olive oil

1/2 cup fresh lemon juice

3 cloves garlic, crushed

salt and pepper to season


For the Salsa

1 cup pineapple, diced

2 spring onions sliced

1/2 cup cherry tomatoes quartered

1 tsp fresh chopped chilli (optional)


* For the Dressing

In a food processor add the mint, garlic, olive oil, lemon juice and blend. Process until the mint is finely pureed, season with salt and pepper.


For the Tabouli

Mix together the grated cauliflower, diced cucumber, peppers and season with salt and pepper. Pour your dressing over your Tabouli and mix to incorporate.


For the Tuna

Heat a large frying pan with a small amount of olive oil. Season your tuna generously with salt and pepper and sprinkle with black sesame seeds. Place the tuna in the frying pan and cook on one side for 2-3 minutes before turning and cooking for a further 2-3 minutes on the other side. Cooking time will depend on how you like your tuna cooked.


For the Salsa

Mix all the salsa ingredients together in a small bowl. Add the chili, salt and pepper to taste.


To Serve

Serve your tuna alongside your Tabouli topped with your fresh salsa.


* This dressing is great for all sorts of dishes. It works really well with chicken, steak and any sort of fish



Your Health Coach

Christine

xx

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