Free Healthy Recipe - Tuna with Chargrilled Asparagus and Leeks

Gluten free, Low carbohydrate, Low GI, Wheat Free

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Yet again the vegetable dish takes centre stage in the delicious dish, which can be accompanied with chicken, fish or any lean red meat but I personally enjoy it with ocean trout or salmon.

2 small leeks
2 bunches asparagus
½ tbsp olive oil
1 400g can butter beans, drained and rinsed
4 tbsp flaked almonds, toasted
¼ cup parmesan, shaved
1 large can tuna in brine, drained

Cut the leeks in half lengthwise, then into quarters and wash thoroughly. Trim any woody ends from the asparagus.

Brush the leeks and asparagus with the olive oil and cook on a hot grill pan over a medium high heat until tender. Transfer to a serving plate.
Toss the butter beans with 1 tablespoon of the oil and cook over a medium heat for 5 minutes or until heated through.
Spoon the butter beans over the asparagus and leeks.
Combine the almonds and Parmesan in a small bowl, sprinkle over the beans and drizzle with the combined balsamic and remaining oil.

Add the tuna and season to taste.

Makes 4 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 10 mins
Ready in: 20 mins

Suitable for:
Dinner, Side Dish
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Nutritional Information - Per Serve
Kj 1078 kj
Calories 258 kcal
Fat 17.1 g
Saturated Fat 3.2 g
Total Carbohydrate 5.3 g
Total Protein 18.3 g
Fibre 5 g

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