Ingredients:
2 tuna steaks
lemon juice
pepper
3 potatoes
2 garlic cloves
low-fat milk
1/4 cup soy sauce
1 teaspoon wasabi paste
100 g rocket or 100 g mixed salad greens
1 lebanese cucumbers, sliced thinly
1 small Spanish onions, sliced thinly
parmesan cheese, shaved
1 tablespoon balsamic vinegar
Directions:
Marinate the tuna steaks in some lemon juice and pepper.
Cut up the potatoes and boil until soft, finely chop or crush garlic cloves.
When ready, drain water from potatoes and add garlic and a small amount of low fat milk to get desired consistency when mashing.
Lightly spray grill or pan with oil and heat, throw tuna steaks on and cook to desired level. I usually like to keep it pink in the middle.
Mix soy sauce and wasabi and serve in a small dish on the side or over the tuna when served.
For the salad: Combine rocket or mixed leaves, cucumber, Spanish onion and shaved parmesan in a large bowl.
Toss with some balsamic vinegar and serve with tuna and mashed potato.
Servings: 2
Time preparation: 15 min.
Time total: 30 min.