First make the dressing by mixing together the chilli, garlic, olive oil and lemon juice.
Cook the broccoli and green beans in a little boiling water for 4-5 minutes, until just tender. Drain and rinse with cold water.
In a mixing bowl, combine the Florette Crispy Salad, spinach, carrot, canned beans, broccoli, green beans, Brazil nuts and sunflower seeds. Share between the mixture between four bowls or plates.
Preheat a chargrill pan or grill. Brush the tuna steaks with olive oil, then cook them for 3-4 minutes on each side. Let them cool for a few moments, then break them into large chunks and arrange on top of the salads. Serve at once, with the dressing spooned over.
Cook’s tip: If you’re not keen on the spicy heat of fresh chilli, simply omit it from the dressing.
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