Ingredients

• 2 fresh tuna fillets
  Salt and pepper
  5 cups chopped cos lettuce
  1 3/4 cups cherry tomatoes
  1/3 cup whole pitted olives (black or Kalamata)
  1/4 cup red capsicum

For the dressing

• 2 tbsp olive oil
  2 tbsp lemon juice
  1 tbsp Dijon mustard
  1/4 tsp dried thyme
  1 clove garlic, crushed

Method
Preheat a non-stick pan over medium-high heat and sear the tuna for no longer than one minute per side, adding a pinch of salt and pepper to each side. Remove and set aside. In a large bowl, toss together the lettuce, tomatoes, olives and capsicum. In a small bowl, whisk the dressing ingredients together. Cut the tuna into two-centimetre-thick slices. Divide the salad between two plates and top each serving with the tuna and dressing. Serves two.

Nutritional information per serving: 2637 kilojoules, 50g protein, 34g carbohydrates, 35g fat (5g saturated)