Sunday, 6 January 2008

Good Intentions

We did our first weekly shop of '08 today and I did feel very proud of our trolley whilst walking around Tesco - 23 out of the 43 items were from the fresh fruit 'n' veg section. Hopefully we'll start purchasing more of this produce from a local farm but today it just wasn't viable.

On top of all our fresh fruit and veg we bought two lots of fish and some chicken breasts. And the rest was all healthy & wholesome breads, milk, pasta, lentils & teabags etc.!

It's a start anyway. Now we have to use it all up.

Tonight I made a courgette & dill soup (for dinner tomorrow & a batch to be frozen) and then I made some Herb Crusted Tuna served with green beans & tagliatelle. It was really delicious and light.

Herb Crusted Tuna
2 fresh Tuna steaks
1 tablespoon chopped of each - dill, parsley & spring onion
1 tomato (pips discarded, skin chopped up)
1 tablespoon low-fat fromage frais
1 tablespoon of lemon juice
30g brown breadcrumbs

Preheat the oven to 190°c

Rinse & pat dry the tuna steaks. Put them on a baking tray (I put them on a sheet of tin foil too) and season with salt & pepper.

Next, combine all the other ingredients in a bowl & then spoon this on top of each tuna steak.
Cook for 20 minutes & serve (I put the water on to boil for the beans & pasta at this point and then put the pasta & beans into the water at the 10 minute mark & it was all pretty much ready at the same time).

4 comments:

ginger@dinnerdiary.org said...

That looks lovely Claire, I never would have thought to put creme fracihe into a crunchy topping.

Cakespy said...

Wow, I am with Ginger, the addition of creme fraiche looks awesome! Bully to you for choosing (mostly) fruits and vegetables at the store too ;-)

Rosie said...

Really a lovely Claire and sounds healthy too :D

Rosie x

Sophie said...

That tuna looks so delicious and colorful! I'd like to include your recipe on our blog :), please let me know if you're interested!

Sophie, Key Ingredient Chief Blogger
sophie@keyingredient.com