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We’ve selected our favourite “Revolution approved” recipes which are quick, easy, healthy and tasty!
Grilled tuna with Mediterranean salad
140g tuna steak
100g mixed leaf salad
7 cherry tomatoes, halved
5g sunflower seeds
15ml (3 tsps) extra virgin olive oil
5ml balsamic vinegar
Prepare a medium grill. Place a sheet of tin foil onto the grill tray and place the tuna steak onto the foil. Drizzle 1 tsp olive oil over the tuna steak. Grill for around 2-3 minutes each side or until it is flaky on the outside but still slightly pink in the centre.
Assemble the mixed leaves and cherry tomatoes in a bowl.
Mix the remaining olive oil and balsamic vinegar together and drizzle over the salad.
Sprinkle the sunflower seeds over the salad. Serve.
Asian inspired fish salad
200g haddock fillet
1/2 a red bell-pepper, diced
1/2 a yellow bell-pepper, diced
1/2 a green bell-pepper, diced
30g little gem lettuce leaves, torn into small pieces
2 tsps (10ml) rice vinegar
1 tsp (5ml) toasted sesame oil
Sea salt and ground black pepper to season
25g cashews (approximately 16 nuts)
Bring a saucepan of water to the boil (just enough water to cover the fish).
Reduce to a gentle simmer and place the fish in the water. Cook for 2-3 minutes, turning halfway. When cooked through, remove from heat, drain and leave to cool.
In a salad bowl, mix together the peppers, lettuce, rice vinegar and sesame oil. Break the fish into small pieces, and mix into the salad.
Season with salt and pepper and top with the cashews. Serve.
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