Easy Tuna Steak Salad



Protein (g)


Carbs (g)


Fat (g)


  • 90g asparagus spears

  • 5ml olive oil

  • 2 x 140g tuna steaks

  • 100g mixed salad leaves

  • 8 cherry tomatoes, halved

  • 25g green pitted olives

  • 10g sunflower seeds


For the dressing:

  • juice of 1/2 a lemon

  • 2 garlic cloves, minced

  • a pinch of sea salt

  • a pinch of ground black pepper

  • 10ml extra virgin olive oil

  • 5ml balsamic vinegar


Steam the asparagus for 3-4 minutes or until fork tender.

Prepare a medium grill. Place a sheet of tin foil onto the grill tray and place the two tuna steaks onto the foil. Drizzle the olive oil over each tuna steak. Grill for 2-3 minutes each side or until the tuna is flaky on the outside but slightly pink in the centre.

Assemble the mixed leaves, asparagus, cherry tomatoes and olives in a serving bowl. Add the tuna.

Mix the dressing ingredients in a jug and drizzle over the salad. Sprinkle over the sunflower seeds. Serve.

Store any leftovers in an airtight container and refrigerate for up to 1 day.