For the dressing, whisk lemon juice, garlic, salt, pepper and oil in small bowl until slightly thickened. Stir in oregano and capers.
For the celery and bean salad, combine all ingredients in a medium bowl. Add 1/4 cup of the dressing; toss gently to combine.
Heat oiled large skillet on medium-high heat. Cook fish until browned on both sides and cooked to desired doneness. Remove from pan.
Add remaining dressing to pan; bring to a boil.
Serve salad topped with fish. Drizzle with warm dressing.
e spiralized onion and cut into 2
Blanch green and yellow beans in boiling salted water for 1 min, until just tender. Shock in ice water until cool then drain.
Transfer blanched beans to a large serving bowl along with cannellini beans, arugula, onion, olives and capers. Whisk together olive oil and lemon juice. Drizzle over bean mixture and toss to combine. Top with tuna and season to taste.
Mash sweet potatoes with butter in a medium bowl. Stir in basil, pine nuts, garlic, cheese and breadcrumbs. When cool enough to handle, shape into 8 patties.
Heat oil in a large frying pan. Cook patties, in 2 batches, until browned on both sides and heated through.
To make the salad, whisk together olive oil, white wine vinegar and mustard. Add remaining ingredients and toss to combine. Season. Serve with sweet potato patties.
To make the dressing, whisk together olive oil, red wine vinegar and mustard. Season. Set aside.
Place potatoes in a saucepan. Cover with cold water. Bring to a boil and cook for 8-10 mins, until tender, adding green beans for the last minute of cooking time. Drain and let cool slightly. Toss with onion wedges, peppercorns and dressing.
Heat oil in a pan.
Add garlic, onion and tuna, cover and cook for 5-7 minutes on a low to medium heat.
Spoon mix into a large dish and add the beans, cucumber and tomatoes.
For the dressing, put all dressing ingredients in a dressing shaker (you can use a jar with a screw top lid) and shake until everything is mixed well.
Pour the dressing over the tuna salad.
Arrange the tuna salad on a bed of green salad leaves of your choice to serve.
For the tuna salad, add all ingredients except for the lettuce and bread to a large bowl and toss gently.
Arrange the lettuce leaves on a serving platter and top with the tuna salad. Serve with the bread.
Place the tuna fish, beans, green onions, pepper and red onion in a large bowl. For the vinaigrette whisk together the vinegar and olive oil and season with salt and freshly ground black pepper. Stir into the salad. Cover and set aside.
Heat the vegetable oil in a large frying pan. Season the pork steaks and add to the pan. Cook over a medium heat for 4-5 mins on each side or until golden and cooked through. Serve the steaks with the salad and drizzle over any pan juices. Season with a little more freshly ground black pepper.
Preheat oven to 400\u00b0F. Line a baking sheet with parchment paper. In a bowl, combine bread, oil, half of sumac and garlic. Toss well and spread in a single layer on baking sheet. Bake 5-6 mins, until golden.
Meanwhile, in a serving bowl, combine four-bean mix, chickpeas, tomatoes, tuna and arugula.
For the dressing, whisk all ingredients together in a small bowl. Add to serving bowl along with bread and toss well. Sprinkle with remaining sumac to serve.
Blanch green beans in boiling salted water for 1-2 mins, until bright green and just tender. Rinse under cold running water until cool then drain.
Transfer green beans to a large bowl along with cannellini beans, onion, tomatoes and walnuts. Add flaked tuna.
To make the dressing, whisk together olive oil, vinegar and sugar. Season to taste. Pour over salad and toss to combine.
Sprinkle basil leaves over salad. Serve.
Blanch green beans in boiling salted water until just tender. Rinse under cold water until cool then drain.
Transfer green beans to a large bowl along with tuna, cilantro, beans and onion.
Whisk together oil and vinegar then pour over salad and toss to combine. Season to taste.
rape and lychee salad, place the lychees, grapes, watercress, mint and chili
b>tuna steaks. Add the tuna
arlic, olive oil, black pepper and a pinch of salt. Marinate
owder, garlic, lemon juice and zest and 1 tbsp olive oil in
amb onto 8 bamboo skewers and place in a large shallow
ach evenly with pancetta, basil and cheese. Season to taste. Roll
r the black bean salad, place beans in a bowl and cover with water
Drain bean salad and tuna.
Mix well.
Chill and serve on lettuce leaves.
Boil water with salt and set pasta to cook just