New!
Tuna bowl with mango, beet & avocado
548 kcal per person
35g Protein
30g Carbs
32g Fat
14g Fiber
Ingredients
- 1 tuna steak
- 4 ounces mango chunks (frozen) (112 g)
- ½ cucumber
- 1 steamed beet
- ½ avocado
- 1 scallion
- 1 carrot
- 1 tablespoon olive oil (15 ml)
- 1 handful mixed salad (30 g)
- 1 squeeze lime juice (5 ml)
Preparing this recipe
- Thaw the tuna and mango.
- Cut the cucumber into strips. Dice the beet, slice the avocado and chop the scallion. Use a vegetable peeler to create long carrot ribbons.
- Preheat a grill pan over medium-high heat. Brush the tuna with oil and season with salt and pepper. Grill for 2–3 minutes per side, or until cooked to your liking. Let rest briefly, then slice.
- Arrange the mixed greens in a bowl. Top with the mango, cucumber, beet, avocado, carrot ribbons and sliced tuna.
- Finish with scallion and a squeeze of lime juice.
Requisites:
- Peeler
Tip van FitChef
1. Sear the tuna briefly on high heat for a lightly crusted outside and tender inside.
2. You can also briefly sauté the carrot strands if you like.
