• 200g Tuna Steak Tuna Steak, grilled
• 255g basmati rice Basmati Rice, boiled
• 80g carrots Carrots, raw
• 80g cauliflower Cauliflower, boiled
• 25g curry paste Curry Paste, tikka
• 60g greek yoghurt Greek Yoghurt, 0% fat
• 10g lemon juice Lemon Juice
• 65g ½ naan Naan Bread
• 5g ghee Ghee
• fresh coriander & a pinch of garam masala

1. 1

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

2. 2

   Rinse the basmati rice, then simmer in 2 parts water for 10-12 minutes, cover and steam off the heat for 5 minutes.

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

   Combine the tikka paste, yoghurt and lemon juice. Coat the protein and leave for at least 10 minutes (or overnight) before cooking.

5. 5

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

6. 6

   Build the plate: basmati rice first, then the veg and tuna steak, spooning over any remaining sauce. Finish with the fresh coriander & a pinch of garam masala.

7. 7

   Bulking upgrade: add the ½ naan, ghee for extra energy-dense calories.

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