Tuna Bowl With A Dijon Mustard Dressing
You need fresh tuna and any seasonal vegetables to make this delicious meal
Makes enough for: 2 people
Ingredients
for the dressing
- 60 mls olive oil
- 15 mls lemon juice
- 5 mls Dijon mustard
- 5 mls runny honey
for the tuna bowl
- 125 g baby tomatoes, cut in half
- salt and freshly ground black pepper to season
- 125 g sugar snap peas, cut into thirds
- ½ baby red cabbage, core removed and thinly sliced
- 250 g fresh tuna, seared and thickly sliced
- 1 egg, hardboiled, peeled and cut in half
Method
for the dressing
- Place the olive oil, lemon juice, mustard and honey into a bowl and whisk to combine
- Season the tomatoes generously, add to the dressing and gently stir to combine
- Leave the tomatoes to marinade for an hour
for the tuna bowl
- Drain the tomatoes from the marinade, setting it aside to use as a dressing
- Arrange the tomatoes, peas and cabbage into a bowl
- Arrange the tuna on top of the vegtables and place the egg to one side
- Season generously and drizzle the dressing on top before serving