Light Lemon & Herb Tuna Steak, Wholewheat Pasta & Green Beans Plate
Light Lemon & Herb Tuna Steak, Wholewheat Pasta & Green Beans Plate brings British flavour to a plate that delivers 54g of protein for 493 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 150g Tuna Steak
- 130g pasta
- 80g asparagus
- 80g green beans
- 20g lemon juice
- 5g olive oil
- 6g garlic
- fresh parsley, thyme & black pepper
- lemon wedge
Method
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1
Prep everything first: wash and trim the asparagus and green beans, then measure out the sauce ingredients.
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2
Cook the wholewheat pasta in salted boiling water for 10-12 minutes until al dente; save a splash of pasta water.
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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
Toss the protein in lemon juice, olive oil, garlic and herbs before cooking, and squeeze over more lemon to finish.
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5
Meanwhile, steam or stir-fry the asparagus and green beans for 3-5 minutes until just tender with a little bite.
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6
Build the plate: wholewheat pasta 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.