So this is the first post to feature a fishy ingredient - I did warn - but there are plenty of green ingredients backing it up.
This is a variation on a traditional salade nicoise but without anchoives or eggs.
2 x Tuna steaks (I went with the frozen kind for economy, so leave to defrost if also doing so)
Bag o’ salad (I always prefer ones with rocket leaves in)
Half an avocado
Good handful of cherry/bell tomatoes
Good handful of sourdough bread
Put the tuna steaks on a plate and season well on both sides with salt, pepper and then splash some soy sauce over to marinade for an hour or so.
Chop the sourdough into little crouton size chunks, drizzle with extra virgin olive oil and throw in a preheated oven (200c) for about 10minutes.
Heat a pan up with some olive oil and place your tuna in, cooking for 3-4 minutes each side.
Whilst the tuna and croutons are cooking away, chop the tomatoes and cucumber, slice the avocado into strips and throw them all into a bowl with the salad leaves.
Get the croutons out the oven and throw in with the salad. Plate up and place each tuna steak atop the mound of salady-goodness.
Not sure what the correct dressing is, but a classic french dressing seems to do the trick.