Name: Fresh summer tuna salad
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 500 g green beans trimmed, blanched; fresh parsley; 4 tuna fillets; 2 Tbs avocado oil; 1 Tbs lemon juice fresh

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Ingredients (5)

500 g	green beans — trimmed, blanched
	fresh parsley
4	tuna — fillets
2 Tbs	avocado oil
1 Tbs	lemon juice — fresh

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Method:

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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