Warm Tuna Salad
75g/3oz baby asparagus
1 red (bell) pepper, seeded and sliced
8 cherry tomatoes, halved
a few fresh basil sprigs, torn
2 x 100g/3½oz tuna steaks
½ small ripe avocado
juice of ½ lemon
2 tbsp virtually fat-free fromage frais
1 tsp reduced-fat mayonnaise
salt and ground black pepper
200g/7oz boiled new potatoes
1 Spray a griddle pan lightly with oil and place over a medium heat. Add the baby asparagus and red pepper and cook for 2–3 minutes, turning the vegetables and pressing them on to the ridges with a spatula. Add the tomatoes and cook for 2 minutes to warm them through.
2 Put the cooked vegetables in a bowl with the basil. Toss gently, season to taste and set aside.
3 Add the tuna steaks to the hot griddle pan and cook for 3–4 minutes each side until cooked to your liking and attractively striped.
4 Meanwhile, peel and stone the avocado and mash the flesh. Beat in the lemon juice, fromage frais and mayonnaise.
5 Arrange the salad on 2 serving plates and top with the warm tuna and the avocado sauce. Serve with new potatoes.