Spanish · Lunch
Tomato and Tuna Salad (GLP-1)
Flaked seared tuna sits over a Spanish-style chopped salad of tomato, cucumber, cannellini beans and red onion, dressed with sherry vinegar and olive oil. Capers and parsley add brightness. Built for high protein and fibre with a controlled fat load, this bowl suits smaller, easy-to-digest GLP-1 portions.
$5
12 minsPrep
6 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
417Calories
38.2gProtein
14.9gFat
24.6gCarbs
6.1gSugar
8.9gFiber
710mgSodium
83mgChol
2.4gSat Fat
1180mgPotassium
95mgCalcium
3.6mgIron
3.2mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Chop the tomato and cucumber into bite-sized pieces. Drain and rinse the cannellini beans in a sieve.
2
Sear
Heat a nonstick skillet over medium-high heat. Pat the tuna dry, season with salt and pepper, sear with 1 tsp olive oil for 2 minutes per side until opaque outside, still pink and warm inside.
3
Rest
Transfer the tuna to a plate and rest for 3 minutes so juices settle.
4
Plate
Toss tomato, cucumber, cannellini beans, red onion, capers and parsley with sherry vinegar and remaining olive oil. Slice the rested tuna and lay it over the salad.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g tuna fillet
- 22 small tomato (about 100g)
- 11 cucumber (about 80g)
- 1 cup90g, about a third of a 15 oz can, drained cannellini beans
- 4 tbsp36g red onion
- 2 tbsp18g capers, drained
- 2 tbsp30ml sherry vinegar
- 2 tbsp28g olive oil
- 2 tbsp8g fresh parsley
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
