Seared Tuna & Olive Salsa
This recipe is versatile, colourful and comes packed with heaps of protein and flavourful nutrients.
The tuna steak will generously attend to your protein and omega 3 requirements as well as choline, phosphorus, selenium and vitamins B3, B5, B6 and B12.
The spinach provides plenty of folate, magnesium potassium and vitamins A, C and K along while the other ingredients come together to compliment and boost the flavours to create a sumptuous meal that your family is sure to love.
One serve provides 455 calories, 62 g protein, 19 g fat, 4 g of net carbs and a protien:energy ratio of 3.4.
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 250 g egg whites
- 110 g steak, sliced into strips
- 20 g avocado, sliced
- 1/2 a tomato, finely diced
- 1 small slice of onion, finely diced
- 4 g coriander/cilantro leaves, finely chopped
- Drizzle of olive oil (optional)
- 1/4 tsp chilli flakes (optional)
- Salt & pepper to taste
- Prepare salsa by combining all the ingredients in a bowl and set aside.
- Place the wilted spinach in the middle of a plate.
- Heat a pan on medium heat and add a scant amount of olive oil or spray with olive oil.
- When hot add the tuna steak and cook for 2 – 3 minutes, when there is a three quarter colour change in the tuna, turn and cook for another 30 seconds.
- Place the tuna on the spinach and top with the salsa.
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