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Ingredients
1 red chilli, finely sliced
1 garlic clove, crushed
Juice of 1 lemon
150 g (5 oz) broccoli florets
150 g (5 oz) fine green beans
1 x 200 g bag crispy salad
1 handful baby spinach
1 carrot, pared into strips
1 x 410 g can mixed beans, rinsed and drained
50 g (2 oz) brazil nuts, chopped
25 g (1 oz) sunflower seeds
2 x 175 g (6 oz) tuna steaks
Combine chilli, garlic, lemon juice and two tbsp olive oil to make dressing.
Cook broccoli and beans until just tender. Rinse with cold water.
Combine salad leaves with spinach, carrot, beans, nuts, seeds, broccoli and beans.
Brush tuna steaks with two tbsp oil and cook in a char-grill pan or under a hot grill for 3-4 minutes each side. Cool a little before breaking into chunks and arranging over salad. Spoon over dressing.
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