An energising dinner dish that's low in carbs but high in taste!
4 small fresh tuna steaks
4 small beetroot peeled and quartered
2 tbsp balsamic vinegar
200g puy lentils
5 spring onions sliced
1 tbsp extra virgin olive oil
Juice ½ lemon
1 tbsp soy sauce
1. Cook the lentils over a medium heat for 15-20 minutes until cooked through but still retain a bite, then drain and set aside to cool.
2. Drizzle the beetroot with the balsamic, sprinkle with a dash of olive oil then roast in an oven preheated to 200c / 180c fan / gas mark 6 for around 45 minutes.
3. Pre-heat a griddle pan then cook the seasoned tuna steaks for 2-3 minutes on each side or longer if you want to cook the fish through.
4. Meanwhile whisk the dressing ingredients together then stir this through the lentils along with the spring onion then serve with the tuna steaks and roasted beetroot.
Grams of fat per serving: 7.7
All Miami Beach Diet recipes have been assessed by the Institute for Optimum Nutrition.