Tuna steak with broccoli and goats feta salad

Sometimes you just crave fresh, simple food.  Other times it may be the comfort and warmth of soup or a rich casserole.  Both are fabulous!  Last Sunday I was craving fresh and simple food to finish off what had been a great weekend.  Here is the recipe for my chosen dish.  The basil and feta really brings this one together and with at least 3 servings of vegetables per serve your body will be thanking you too!

Tuna steaks with broccoli and goats feta salad_wtr

Tuna steak with broccoli and goats feta salad

Serves 2


2 x tuna steak (about 150 grams each)

2 teaspoons olive oil

medium broccoli head (about 300 grams), cut into florets

2 x celery stick, sliced

cherry tomatoes (about ½ punnet), halved

60 grams feta cheese, crumbled

good handful of basil leaves, roughly torn

splash of extra virgin olive oil

juice from a lemon wedge

salt and pepper


  • Bring a small saucepan of water to the boil
  • Add broccoli and cook for a minute or two, just enough so that it brightens and slightly softens
  • Drain broccoli, run under cold water to cool quickly, then place in fridge or freezer to continue cooling
  • Heat a frying over medium high heat
  • Coat tuna in oil and season with salt and pepper
  • Fry tuna for a couple of minutes on each side so that it is still pink in the middle (or to your liking)
  • Combine broccoli, tomato, celery, feta and basil in a large bowl
  • Add a splash of extra virgin olive oil and lemon juice
  • Season with pepper
  • Serve tuna with the salad

Per serve

1661 kJ, protein 53 g, total fat 18.2 g, sat fat 6.3 g, carbs 2.9 g (sugars 2.7 g)

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