With such beautiful ingredients, how does one treat them with the respect they deserve?  A fresh tuna steak is gorgeous in colour and delicately soft yet firm.  A plump, ripe tomato is bursting with flavour.  The ingredients should be allowed to shine and only enhanced by their fellow ingredients.

This is how I decided to let the ingredients shine.

Tuna with tri coloured salad

Serves 2

Ingredients

• Tuna steak, 150 grams x 2
• Kalamata olives x small handful (I used 8)
• Olive oil x 4 teaspoons
• Water x 2 teaspoons
• The most beautiful tomatoes you can find x 300 grams, thinly sliced
• Fresh mozzarella cheese x 60 grams, broken into small chunks
• 1/2 avocado, diced into smallish cubes
• Squeeze of lemon juice
• Basil leaves to garnish
• Freshly cracked black pepper

Steps

• Chop as finely as possible the kalamata olives and combine with 2 teaspoons of olive oil and 2 teaspoons of water
• Heat a griddle or frying pan over medium high heat
• Thinly spread the sides of tuna with the olive mix
• Place the tuna in the pan and cook for approximately 1-2 minutes each side (depending on thickness and to your preference)
• Meanwhile prepare salad on each plate by assembling tomato, mozzarella, avocado and basil leaves
• Drizzle each salad with a teaspoon of olive oil and a few drops of lemon juice

Per serve

2368 kJ, 51.3 grams protein, 37.4 grams fat (9.9 grams saturated), 4.6 grams CHO (4.1 grams sugar), 452 mg sodium