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Recipe by olive magazine

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1. Mix the capers, oregano, red onion, wine vinegar and 1 tbsp olive oil in a small bowl. Blanch the beans and keep warm. Brush the tuna with 2 tsp olive oil, season well and griddle (chargrill) or fry in a heavy non-stick pan for 2 minutes each side.
2. Serve the tuna and green beans with the salsa.

Per serving

302 kcalories, protein 36.9g, carbohydrate 3.3g, fat 15.8 g, saturated fat 2.8g, fibre 1.4g, salt 0.63 g

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  07 April 2009

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• Jess

  07 April 2009

  Jess commented on this recipe

  Simple, refreshing and satisfying despite lack of carbs. Good for a quick but impressive lunch.

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Ingredients

• 1 tbsp small capers , rinsed and drained
• 1 tbsp chopped oregano or flat-leaf parsley
• ½ small red onion , diced
• 2 tsp red wine vinegar
• extra-virgin olive oil
• green beans
• 2 tuna steaks

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 20 minutes

Ingredients

• 1 tbsp small capers , rinsed and drained
• 1 tbsp chopped oregano or flat-leaf parsley
• ½ small red onion , diced
• 2 tsp red wine vinegar
• extra-virgin olive oil
• green beans
• 2 tuna steaks

Per serving

302 kcalories, protein 36.9g, carbohydrate 3.3g, fat 15.8 g, saturated fat 2.8g, fibre 1.4g, salt 0.63 g

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