Basil Pesto Tuna Steak & Soft Polenta Bowl with Green Beans
Big flavour, sensible numbers. This Italian plate pairs tuna steak with soft polenta for 53g protein and roughly 535 kcal.
Ingredients
- 150g Tuna Steak
- 200g polenta
- 80g green beans
- 80g courgette
- 25g pesto
- 10g parmesan
- 3g garlic
- 20g rocket
Method
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1
Prep everything first: wash and trim the green beans and courgette, then measure out the sauce ingredients.
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2
Whisk the polenta into simmering stock and cook, stirring, for 5 minutes until thick and creamy.
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3
Sear the tuna steak in a very hot pan for 60-90 seconds per side, keeping the centre pink, then slice.
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4
Stir the pesto through the hot carbs with a splash of cooking water so it turns glossy, then top with grated parmesan.
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5
Meanwhile, steam or stir-fry the green beans and courgette for 3-5 minutes until just tender with a little bite.
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6
Build the bowl: soft polenta first, then the veg and tuna steak, spooning over any remaining sauce. Finish with the rocket.
Tap ingredients and steps to tick them off as you cook.