1 lb. tuna steaks, skinned and cubed 1 Tbsp. olive oil 1 clove garlic, crushed 1 red onion, thinly sliced 14 oz. can red kidney beans, drained 2 tomatoes, chopped half cucumber, chopped
Dressing (or use 5 Tbsp. prepared French dressing) : 2 Tbsp. olive oil 2 Tbsp. fresh chopped parsley 1 Tbsp. fresh chopped basil 2 tsp. vinegar salt and black pepper salad leaves, to garnish
What to do:
1. Heat the oil in a shallow pan. Add the garlic, onion and tuna. Reduce the heat, cover and cook for 5-7 min. 2. Spoon the tuna and liquor into a large dish. Add the beans, tomatoes and cucumber. 3. Place the dressing ingredients into a screw-topped jar and shake well. Pour over the fish salad and serve on a bed of salad leaves.
* Courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org "From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."