Serves 2

Ingredients:

Two 120g tuna steaks
200g fresh rocket
200g fresh watercress

Salsa:
410g can black-eye peas, drained and rinsed
1 red onion, peeled and finely diced
1 red pepper, deseeded and finely diced
1 beef tomato, halved, deseeded and finely chopped
2 tbsp chopped fresh coriander
2 tsp olive oil or hemp oil

Method:

Heat a griddle pan until very hot. Sear the tuna for 2 minutes, then turn and cook the other side for 2-3 minutes.

Remove from the heat and allow to cool.

To make the salsa, mix together the peas with the onion, pepper, tomato, coriander and oil.

 
Arrange the rocket and watercress on a plate.

Place the tuna on the salad, spoon the salsa over the top and serve immediately.

This recipe is owned and copywritten by Gillian McKeith. Copyright 2005.