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Tuna-steak salad with a caper, dill & lemon dressing

Easy and elegant


Serves 4

Ready in about 25 minutes

300g green beans, halved

4 tomatoes, deseeded and roughly chopped

400g can chickpeas, drained and rinsed

12 radishes, thinly sliced

200g baby spinach

4 tuna steaks

Low-calorie cooking spray

For the dressing:

100ml cooled vegetable stock

4 tbsp fat-free vinaigrette

Juice of 1 lemon

2 tbsp small capers in brine, drained and rinsed

2 tbsp finely chopped fresh dill

1 garlic clove, crushed 1 tbsp drained and rinsed finely chopped mild piquanté peppers in brine

1 Boil the green beans for 2-3 minutes, then drain and rinse under cold running water. Place in a wide mixing bowl with the tomatoes, chickpeas, radishes and spinach.

2 Preheat a non-stick griddle or frying pan to hot. Season the tuna and spray with low-calorie cooking spray. Cook for 2 minutes on each side, or until cooked to your liking.

3 For the dressing, either place all the ingredients in a clean, screw-top jam jar, season and shake until well combined, or whisk everything together in a small bowl. Pour half the dressing over the salad and toss.

4 Divide the salad between 4 plates or bowls. Top with the tuna steaks and drizzle over the remaining dressing to serve.

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About Slimming World

August/September’s Slimming World magazine is a real taste of summer sunshine! Kickstart your holiday slimdown with our easy weekday eating plan; share the success secrets of five amazing slimmers who between them have lost more than 30st; and brighten up your barbecue with our low-Syn recipes from around the world. Discover how to identify your craving culprits, survive the school holidays and get fit on foot. Plus beachwear you’ll actually want to wear! Download your issue now for a summer of slimming success.

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