Ingredients
400g tuna steak, sliced into strips
Avocado and Agave Dressing
1 tbsp. of honey
1 avocado, diced
2-3 red chillies, deseeded and roughly chopped
2 tbsp. apple cider vinegar
2 cloves garlic, crushed
1 tbsp. mixed zest, (orange, lemon and lime)
⅓ cup of fresh mint leaves, picked
⅓ cup of fresh basil leaves, picked
¼ cup of olive oil
2 tbsp. of water
Raw Vegetable Salad
1 red capsicum, trimmed and cut into 2-3 cm lengths
1 cup green beans, trimmed and cut into 2-3 cm lengths
1 cup raw broccoli, trimmed and cut into florets
1 cup beetroot, grated
1 cup carrot, grated
2 cups fresh wild or baby rocket, washed
Method
In a food processor or jug blender, combine all dressing ingredients, blend until smooth. Set aside until needed. In a large mixing bowl, combine the tuna, capsicum, beans, broccoli, beetroot and carrot and toss together. Place a handful of the rocket on each plate and top with tuna and vegetable salad and the dressing.
