Fresh summer tuna salad

Recipe from: 26 August 2015

Ingredients 5
Servings 4


  • 500
    green beans, topped, tailed and blanched
  • small handful flatleaf parsley
  • 4
    150g fillets of fresh tuna
  • 2
    avocado oil
  • 1
    fresh lemon juice


Rub the tuna with 1 tbsp avocado oil and season.
Heat a frying pan on a medium-high heat and sear the tuna for 2 minutes per side. Set aside and cover with foil to rest, then slice.

For the dressing
Place the vinegar, pepper and capers in a bowl and mix well with a handheld whisk. Crack the egg into the bowl and whisk until smooth, scraping any egg from the side of the bowl.
Continue to whisk while very slowly drizzling 1/3 cup avocado oil into the bowl in a steady stream. The dressing should thicken to a cream-like consistency.

Toss the beans and parsley leaves with the remaining tablespoon of avocado oil and the lemon juice, and divide between 4 plates. Top with sliced tuna and a drizzle of dressing.

Recipe reprinted with permission of Lose It!.

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Read more on: lchf  |  banting  |  recipes

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