Lose The Last 5 Kilos
News flash! Losing five kilos won’t make you smarter or pay for your holiday. But follow this plan from Michelle Bridges’ book Losing The Last Five Kilos for four weeks and we promise your jeans will glide on…
Start with the five-day plan in this exclusive extract – it’s full of easy recipes (all make two servings), with ingredients available in any supermarket, so no scouring for obscure pulses. We’ve even counted the kilojoules and drawn up a shopping list for you. So all you have to do is whip up tasty meals, keep up regular exercise and watch those kilos melt away.
Pepper-Crusted Tuna SaladPrep 15 minutes, cook 15 minutes
What You Need
1 bunch asparagus, trimmed
80g curly lettuce
1 tbsp lemon juice
3 tsp extra-virgin
250g fresh tuna
2 tbsp torn
Cook the asparagus in a small saucepan of lightly salted boiling water for one minute. Drain and cool in iced water. Drain again. Combine the lettuce, tomatoes and asparagus in a salad bowl. Make a dressing by combining the lemon juice and two teaspoons of the oil in a small bowl. Season. Coat the tuna with a little pepper. Heat the remaining oil in a non-stick frying pan and cook the tuna for two minutes until seared but still pink inside. Cut into strips. Drizzle the dressing over the salad and toss to coat. Serve topped with tuna and basil.
Serves 2. Per serving: 1 218kJ, 14g fat (3.8g sat), 3.5g carbs, 3g fibre, 34g protein, 93mg. sodium
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