• 150g Tuna Steak Tuna Steak, grilled
• 120g wild rice Wild Rice, cooked
• 80g carrots Carrots, raw
• 80g butternut squash Butternut Squash, roasted
• 20g lemon juice Lemon Juice
• 5g olive oil Olive Oil
• 6g garlic Garlic
• fresh parsley, thyme & black pepper
• lemon wedge

1. 1

   Prep everything first: wash and trim the carrot and butternut squash, then measure out the sauce ingredients.

2. 2

   Cook the wild rice blend according to the pack, usually 20-25 minutes, then drain.

3. 3

   Sear the tuna steak in a very hot pan for 60-90 seconds per side, keeping the centre pink, then slice.

4. 4

   Toss the protein in lemon juice, olive oil, garlic and herbs before cooking, and squeeze over more lemon to finish.

5. 5

   Meanwhile, steam or stir-fry the carrot and butternut squash for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: wild rice first, then the veg and tuna steak, spooning over any remaining sauce. Finish with the lemon wedge.

Tap ingredients and steps to tick them off as you cook.