Preparation : 1 hr 15 min. Cooking time : 20 min.

4

Ingredients

• 4 Tuna steaks
• 1 lemon - grated rind and juice
• 4 spring onions - topped, tailed and sliced
• 400g (14oz) Pappardelle pasta
• 225g (8oz) fresh spinach - washed
• 2 tbsp oil oil
• 2 - 3 tbsp fresh dill - chopped
• 125ml (4 fl oz) Alpro soya Organic alternative to yogurt (plain)
• Salt and crushed black pepper

Preparation

Place the tuna steaks in a shallow dish, sprinkle the lemon rind over the steaks and pour over the lemon juice, cover and leave for 1 hour in the refrigerator. 
Cook the spinach by placing it in a medium saucepan with 1 tbsp of boiling water, cover and cool for 2 - 3 minutes, stirring occasionally until has collapsed, and drain to remove all the excess water, place in a bowl and coarsley chop. 
Place the Pappardelle in a large saucepan of boiling water with a little salt to taste and 1 tbsp of the olive oil, cook according to the instructions on the pack of pasta. 
Heat the griddle frying pan and add the remaining 1 tbsp of the olive oil, fry the sping onions for 2 minutes and remove to the bowl with the spinach. 
Place the tuna steaks on the griddle frying pan and cook for approximately 4 minutes per side, depending on the thickness. 
Drain the pasta and return to the pan, add the spinach and spring onions, Alpro soya alternative to yogurt (plain), 2 tbsp dill and some black pepper, toss together. 
Serve by dividing the pasta mixture between 4 pasta bowls, top with the seared tuna and spingle with the remaining chopped dill.

Extra information

1 portion provides :

• Energy : 477kcal
• Fat : 13.7g of which saturated fats : 1.4g
• Carbohydrate : 58.1g of which sugars : 3.7g