Tuna steak with warm winter greens

Low calorie dinner: tuna steak with warm winter greens (under 300 kcal)

#lowcalfinedining series

Low calorie dinner series: tuna steak with warm winter greens

The #lowcalfinedining series is a project that I have had in mind for quite some time now. As a chef, I love eating just as much as Iove cooking. But all that time spent in kitchens, cooking, tasting, creating and developing new recipes is beginning to take a toll on my weight. That’s why I decided to pay more attention to what I eat and how much I eat. I’m not an adept of very strict diets – and the nature of my work would probably make it impossible for me to take on any specific diet anyway. But calorie count I can do. And I can also do good, appetising meals that not only look pretty but are also delicious. And this is how this idea was born.

The first recipe from the low calorie series is this simple and delicious tuna steak with warm winter greens and pistachios. The recipe is for one person – as I usually dine alone when I am at home. But if you’re cooking for 2 (or more), all you need to do is adjust the quantities accordingly.

I use a professional software to generate the calorie count and the nutritional information of each dish. To begin with, I have included a ‘traffic light’ type of label, showing basic nutritional info and the percentages of the daily recommended nutritional intake, as per UK regulation. It is the same label that you can see on most supermarket products. I would love to hear your thoughts about it, so please let me know in comments if you find it useful, or if you want me to include even more nutritional details in each post.

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Tuna steak with warm winter greens

Tuna steak with warm salad – dinner under 300 kcal

Ingredients

• ingredients for one portion:
• 150 g fresh tuna
• 20 g baby spinach
• 20 g broccoli sprouts
• 20 g green beans
• 20 g baby sweetcorn
• 5 g olive oil
• 5 g lemon juice
• 5 g raw pistachios chopped
• salt
• pepper

Instructions

• Wash the spinach and place it in a medium size bowl.
• Blanch the broccoli sprouts, green beans and baby sweetcorn in boiling water for 5 minutes. Drain and add to the spinach. Season with salt, olive oil and lemon juice.
• Season the tuna steak with salt and pepper and fry in a hot pan fro 2-3 minutes on each side. Set aside and slice.
• To serve, place the warm greens in the middle of a plate, add the sliced tuna and top with chopped pistachios.

I am very excited about the new Low Calorie Fine Dining project and I’m looking forward to hearing your feedback. My aim is to elevate low calorie dinners to a new level, and not only to make them look pretty but also to make them taste super delicious. So please let me know what you think about it. And if you like what you’re seeing, follow the hashtag #lowcalfinedining on Instagram.

To find out more about the Low Calorie Fine Dining project, please read the Low Calorie Fine Dining manifesto .

For more recipes and foodie inspiration follow me on Instagram at @mintandrosemary.

And if you’re looking for new kitchen tools or gadgets, head over to my Amazon Influencer page for a list of carefully curated tools, utensils and cookery books. Please feel free to drop me a line if you have any questions, or if you’re looking to get a new kitchen tool/utensil/gadget. I’ll be happy to help!

Andra Constantinescu

I am a classically trained chef, with a BSc in Culinary Arts and a Masters Degree in Food Business Management.

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