Tuna is a great option for those that don’t like their fish too ‘fishy’ as both the texture and flavour is lovely and meaty. The herby gremolata which tops the tuna gives this dish a lively and fresh finish and the tomatoey cous cous is not only full of flavour but lovely and filling. A lovely summery yet satisfying dish for only 6sp.

The gremolata prepared as below can also be used as a finishing topper to liven up roasted veggies. It’s so simple to make and really lifts the flavour of anything it’s added too.

The recipe below serves 4. If you are only making this for two people I would still make enough cous cous for 4 as it’s the perfect thing to box up and add to a salad for a packed lunch the next day. The points would stay the same as the tuna is 0sp.

Tuna with Herby Gremolata and Giant Tomato Cous Cous

Serves 4 = 6sp each (Flex)

For the Cous Cous

1 red onion, peeled and finely diced

2 garlic cloves, peeled and finely chopped

2 large roasted red peppers, finely chopped

1 tsp each paprika and oregano

½ tsp crushed chillies and cumin

200g chopped tomatoes

1 vegetable stock cube (made up with 400ml boiling water)

200g giant cous cous, dried

1 tbsp red pesto

1 tbsp parmesan, grated

1 lemon, quartered

For the Gremolata

Large handful of fresh parsley and basil (I used a 30g pack of each)

1 large garlic clove, peeled

2 tbsp capers, drained

1 tbsp white wine vinegar (or lemon juice)

1 tsp whole grain mustard

Salt and pepper to taste

For the tuna

4 x 150g tuna steaks, raw

½ tbsp olive oil

To serve

1 lemon, quartered

Method

Begin by making the cous cous. Take a large frying pan, spray with 1kal and add the onion. Fry for 5-7 minutes until it starts to soften (add a little water if the pan gets too dry). Then add the peppers and garlic and fry for another minute or two. Add the paprika, oregano, cumin and crushed chillis, fry for another minute and then add the chopped tomatoes and half the stock. Season with salt and pepper. Add the cous cous, stir to combine and bring to the boil. Once boiled, lower the heat to a simmer and cook for 8-10 minutes until the cous cous is cooked and the majority of the liquid has absorbed into it. Keep an eye on the cous cous as it is cooking and add more stock where required to keep it moist and cooking throughout.  Keep the cous cous warm on a low heat once cooked, whilst you finish everything else. Just before serving add the pesto, parmesan and lemon juice. Stir to combine.

Whilst the cous cous is simmering you can make the gremolata. Add all the ingredients to a food processor, pulse a few times and then pop into a bowl and into the fridge until required – it’s that easy. You want a roughly chopped texture rather than a smooth sauce.

For the tuna, brush both sides of each steak with olive oil, season with salt and pepper and then add to a hot non stick frying pan. Fry for 1-2 minutes on each side (I like mine pink in the middle so I do one minute on each side, if you like it cooked through, give it 2-3 minutes on each side).

To serve, take a bowl, add the tomato cous cous to the base, pop on the tuna steak and then top with the herby gremolata. Serve with a ½ slice of lemon per person.

Enjoy!

The post Tuna with Herby Gremolata and Giant Tomato Cous Cous – 6sp first appeared on Slimming Kitchen Secrets.

I decided to make a nice homemade pesto to go with this and included peas to both up the flavour and lower the points (you don’t need to use as much cheese to get a lovely depth of flavour). The pesto recipe as listed below is enough to serve 4 people. If you are only making this for two (like me) you can just pop half of the pesto in a sealed pot in the fridge to be used at a later date.

Salmon and Pea Pesto Pasta

Serves 2 = 9sp per person (Flex)

Ingredients

For the pesto- the pesto recipe below is enough to serve 4. Pop half in the fridge to be used at a later date. The pesto itself is 2sp per person.

100g peas, frozen (and thawed) or fresh

28g pack of basil

Juice of 1 lemon

20g toasted pine nuts (or normal pine nuts, toasted in a frying pan)

20g parmesan, grated

2 garlic cloves, peeled

100ml water

For the pasta (serves 2 = 7sp per person)

4 tbsp low fat crème fraiche (I used Tesco’s Healthy Living)

Handful of tender stem broccoli

Handful of spinach, shredded

2 x wild Alaskan salmon fillets (110g each)

Salt, Pepper and Crushed Chillies (to taste)

1 lemon, quartered

120g pasta of your choice, dried (I used fusilli)

Method

Put the pasta on to boill and pre heat the grill. When the pasta has 5 minutes left, add the broccoli and then, once cooked, drain everything and return to the same pan.

Meanwhile, pop all the pesto ingredients in a food processor and blitz until smooth. This will make enough pesto for 4 servings so pop half in a pot and keep it in the fridge for another meal. Keep the other half to one side.

Add the remaining pesto to the cooked pasta and broccoli along with the crème fraiche. Pop on a low heat to warm the crème fraiche through (this should just take a few minutes). Season to taste.

Pop the salmon on a baking tray, squeeze over a little lemon, season with salt and pepper and add a few crushed chillies. Pop under a hot grill for 6 minutes until cooked through (or to your liking).

Finally add a handful of shredded spinach to the pasta pan. Once wilted, taste for seasoning, add a few crushed chillies and a final squeeze of lemon and serve in a pasta bowl with the salmon on top.

You could shred the salmon and mix through the pasta but I like it left whole.

Enjoy!

The post Salmon and Pea Pesto Pasta -9sp first appeared on Slimming Kitchen Secrets.