* Olive oil spray
* 2 x 125g (4 oz) tuna steaks. Fresh fish advice video
* Salt and freshly ground black pepper
* 150g (5oz) couscous (dry weight) to serve
For the salad:
* 1 pink grapefruit
* 4 cooked beetroot Baby
* 2 good handful of watercress
* 1 teaspoon olive oil
* 1 tsp toasted sesame seeds
1st Spray oil on both sides of tuna steaks and season. Set aside.
2nd To the salad: Peel and segment the grapefruit over a bowl to catch the juice. Cut the meat into thin slices if you prefer. Cut into wedges to add the beetroot and grapefruit.
3rd Griddle the tuna for a minute or two on each side.
4th Place the tuna on the plate, arrange the grapefruit and beetroot around the fish and top with the watercress. Whisk the oil into the grapefruit juice, and season. Spoon the dressing over the salad and fish, and sprinkle with sesame seeds.
5th Serve with couscous, cooked according to pack instructions, spiced with plenty of chopped herbs.
Nutritional information per portion
* Calories 366(kcal)
* Fat 6.0g
* Saturates 2.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.