This delicious, fresh dish is ideal for summer. Tuna is a firm fish and should be cooked over a high heat, for a short period of time to seal in the flavours without drying it out.

It is high in omega 3 essential fatty acids which have a range of beneficial actions including decreasing inflammation, nourishing the nervous system and also helping to balance mood!

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 Ingredients

300 g ripe cherry tomatoes
Cos lettuce
2 hard boiled eggs
1 avocado, diced
3-4 small red radishes, finely sliced
Small bunch of fresh basil
1 large lemon
2 tuna steaks, (around 150-200gm each)
Handful of kalamata olives, pits removed
Sea salt to taste
Freshly ground pepper to taste
2-3 cloves of garlic
1 tsp dried oregano
Olive oil
4 anchovies, roughly chopped

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Method

Take your fish out of the fridge, drizzle with olive oil, season with salt, pepper and oregano set aside to allow it to come to room temperature while you prepare the salad

Roughly chop cos lettuce and place into a salad bowl, halve cherry tomatoes, add sliced radish and avocado. Add in fresh basil leaves, tearing any larger ones in half. Dress with the juice of half the lemon and olive oil, gently toss. Quarter hard boiled eggs and place on top, then set aside.

Heat some olive oil in a frying pan over medium heat, add garlic, olives and anchovies and stir for 2-3 minutes.

Turn heat up to high and add your fish. Cook over high heat for 2 minutes each side then remove from the pan. While tuna is cooking squeeze in the juice of the remaining half a lemon. Your tuna should be seared on the outside but still have a slight blush inside.

Slice your tuna steaks into 2cm strips and place on top of the salad along with olive and anchovies from the pan.