Next recipe up in the Zone/healthy eating section is a lemon pepper tuna fillet with broadbean puree. We just used albacore tuna for this which happened to be on special at the fishmonger, you can really use any fish you want for this – salmon, ocean trout, snapper etc. I havent done exact Zone block calculations for this as of yet, but the broadbean puree has roughly 4 blocks carbs per 200g scoop (a large kitchen spoonful) and a 200g tuna fillet will come in at roughly 4 blocks of protein. Cook the tuna in olive oil, serve with a dollop of lime mayo and the fetta in the broadbean puree will account for the fat content.
- 2 x 400g butter beans (drained and rinsed)
- 1 clove garlic
- 1 cup chicken stock
- 60g Bulgarian fetta cheese
- handful fresh oregano
- 100g frozen peas
- 4 x 200g tuna (salmon etc) fillets
- plain flour
- 2 tbps lemon pepper mix
- 1 tsp chilli flakes
The most complicated part of this recipe is the butter bean puree and its not that complicated. Place the butter beans, peas, stock and garlic into a pot and simmer away for around 15mins till most of the liquid is absorbed. Let this mix cool slightly then place in a food processor with the oregano, fetta cheese and salt n pepper, blend up till smooth. Done. With the fish you really can cook it up any way you like, grill, panfried, poached etc, when i did this I mixed up about 3/4 cup plain flour with the lemon pepper and chilli flakes and dusted the tuna with this mix. Then get the dusted tuna fillets and pan fry in olive to your liking (medium rare- rare is best for tuna, if you do massacre it and go well done, just dont tell me about it). Serve the fish atop a pile of the bean puree and as I mentioned if your looking to up the fat content, serve with a spoonful of good mayonaise or go with some slivered almonds over the top.