• 150g Tuna Steak Tuna Steak, grilled
• 40g kale Kale, raw
• 60g carrots Carrots, raw
• 60g cherry tomatoes Cherry Tomatoes
• 25g ½ slice sourdough, cubed & toasted Sourdough Bread
• 50g greek yoghurt Greek Yoghurt, 0% fat
• fresh dill & mint

1. 1

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

2. 2

   Whisk together the yoghurt-herb dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the kale leaves, carrot and cherry tomatoes with half the dressing.

4. 4

   Top with the tuna steak and croutons, then drizzle with the remaining dressing.

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