knob of butter
2 tbsp olive oil
3 spring onions
50 grams snow peas
150 grams French beans
1 tbsp balsamic vinegar
4 tuna steaks
1 dragon fruit (quartered top to bottom)
1 lemon, cut into wedges
Heat the butter and half the oil in a large heavy-based frying pan. Cook the onions for 2–3 minutes then add the snow peas and beans. Cook for a further 2–3 minutes, then add the balsamic vinegar and set aside.
Wipe the frying pan clean and heat the remainder of the oil. Season the tuna and cook until slightly pink. Add the dragon fruit and cook for 1 minute.
Serve the tuna and dragon fruit on a bed of the bean mix and garnish with fresh lemon wedges.
Recipes courtesy of Jenni Karlsson