Served with couscous, this refreshing tuna salad with tangy grapefruit is great for lunch or supper, or as a quick, easy dinner party dish
- Spray olive oil
- 2 x 125g (4oz) tuna steaks.
- Salt and freshly ground black pepper
- 150g (5oz) couscous (dry weight), to serve
- For the salad:
- 1 pink grapefruit
- 4 cooked baby beetroot
- 2 good handfuls of watercress
- 1tsp olive oil
- 1tsp toasted sesame seeds
Spray oil on both sides of the tuna steaks and season well. Set aside.
To make the salad: Peel and segment the grapefruit over a bowl to catch the juice. Cut the flesh into thinner slices, if you prefer. Cut the beetroot into wedges and add to the grapefruit.
Griddle the tuna for a minute or two on each side.
Put the tuna on the plates, arrange the grapefruit and beetroot round 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.
Serve with the couscous, cooked according to pack instructions, flavoured with lots of chopped herbs.