Name: Tuna and asparagus with a creamy dressing
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 120g baby rocket; 2 oranges, peeled and segmented; 300g can chickpeas, rinsed and drained; olive oil spray; 4 tuna steaks; 1 bunch asparagus, trimmed; 36.00 gm tahini (see note); 10.60 gm lemon juice; 10.60 gm salt-reduced soy sauce; 2 tsp balsamic vinegar

Tuna and asparagus with a creamy dressing

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Ingredients:

120g baby rocket
2 oranges, peeled and segmented
300g can chickpeas, rinsed and drained
olive oil spray
4 tuna steaks
1 bunch asparagus, trimmed
36.00 gm tahini (see note)
10.60 gm lemon juice
10.60 gm salt-reduced soy sauce
2 tsp balsamic vinegar

Instructions:

Combine rocket, orange segments, and chickpeas in a bowl, gently mixing them together.
Spritz a non-stick pan with olive oil spray. Pan-sear tuna steaks over medium heat for 3 minutes per side or until desired doneness. Set aside and keep warm.
Place the asparagus in the pan with 1/2 cup of water and cook until vibrant in color and tender. Drain and cut into 5cm pieces before adding to the salad.
Combine the tahini, lemon juice, soy sauce, vinegar, and 1/4 cup warm water and whisk until smooth.
Portion the tuna onto four serving plates, layer with salad, and drizzle with dressing before serving.

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