Blackened tuna with mixed greens

• Course:Dinner
• Preparation time: 5 Minutes
• Cooking time: 8 Minutes
• Quantity:2 Persons

Ingredients

1. 300 gr. mixed salad leaves
2. 2 tbsp butter
3. 2 tbsp olive oil
4. 1 tsp cayenne
5. 2 fish tuna skipjack fillet raw

Preparation instructions

Generously coat tuna with cayenne pepper. Heat oil and butter in a frying pan over high heat. Cook on each side for 4 mins, or to desired doneness. Meanwhile, sautee 150g mixed greens in 2 tbsp vegetable oil. Serve tuna over greens.

Black Olives with Lemon and Fennel

• Course:Lunch
• Preparation time: 1 Minutes
• Cooking time: 0 Minutes
• Quantity:8 Persons

Ingredients

1. 1 lemon
2. 1 clove(s) garlic
3. 0.50 tsp fennel seed
4. 250 gr. black olives
5. 0.25 cup extra virgin olive oil

Preparation instructions

Peel 12 strips from lemon rind (yellow part only) with a vegetable peeler or paring knife. Mix all ingredients in a plastic container with a lid. Marinate for as long as possible, preferably 1 hour, for flavours to blend. Olives can be kept in the refrigerator for up to 2 weeks.