Another low-cal, low-fat, low-carb quick lunch / dinner
This is another one of my quick lunches for the pre-surgery diet before I have my weight-loss surgery, though of course it’s a delicious dish in its own right. If you are not following a strict pre-op diet for bariatric surgery, feel free to adjust the quantities, of course, though I found this to be surprisingly filling!
Ingredients (for one person)
- small tuna steak (approx. 100g)
- 3 small tomatoes
- 2tbsp cooked cous-cous (seasoned with a pinch of salt at time of cooking)
- salt (to taste)
- garlic (to taste; fresh or granules – if fresh, crush or chop very finely)
- chilli (to taste; fresh or powder – if fresh, chop very finely)
- coriander leaves (to taste; fresh or dried – if fresh, chop finely)
Method
Cook the cous-cous and set aside. If you really want to give the whole dish a kick, you can add garlic and chilli to the cous-cous straight after cooking.
Cut the tomatoes into very small chunks, season to taste with salt, garlic, chilli and coriander leaves. I used dry store-cupboard ingredients for this as I wanted a fuss-free, quick lunch, but of course you can use fresh ingredients for an even richer, fresher flavour! Set aside.
Pre-heat a griddle or non-stick pan until it’s sizzling hot. Lightly season the tuna with salt, garlic and chilli (powders work best here so you don’t burn the fresh ingredients, and they stay on the tuna steak better). Place on the hot griddle and sear for a minute or two, then turn over and sear the other side. The aim is for the middle to stay nice and pink (that’s how I like it, but of course you can cook it more thoroughly if you prefer your tuna well-cooked).
Serve the tuna with the tomato salsa and cous-cous on the side.
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