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Recipes

Seared Tuna Steak with a Lemon and Olive Oil Dressing

Serves 2

2 5oz tuna steaks
1 tablespoon olive oil
2 whole lemons (squeezed)
cracked black pepper
chopped coriander

Marinade the tuna in the above ingredients for one day before cooking.

lemon juice
red wine vinegar
5 oz cooked wild rice
2 oz sun-dried tomatoes (no olive oil added)
rocket leaves for garnish
fresh coriander
2 tablespoons olive oil
1/2 finely chopped shallot
6 cooked and peeled baby new potatoes, lightly crushed

  1. Lightly crush the new potatoes and half the shallots, a splash of olive oil and red wine vinegar.
  2. Gently fry the rest of the shallots in some of the olive oil and add the cooked wild rice. Add a little water just to moisten the rice and season.
  3. Sear the marinated tuna in a hot pan, one minute on each side.
  4. Place the rice neatly on a plate and then gently place the crushed potatoes on top of the rice.
  5. Thinly slice the seared tuna and fan on top of the potatoes, making a stack effect.
  6. Garnish with some fresh rocket leaves and pour sun-dried tomato dressing over the tuna.

Sun-dried tomato dressing

  1. Cut the sun-dried tomato into strips.
  2. Add 2 tablespoons of olive oil, chopped fresh coriander and the juice of one lemon.
  3. Season and serve.

Nutritional analysis: per 1 serving