Dr Eva Orsmond suggests a healthy tuna lunch.


  • 1 tuna steak (approx. 120 -150g)
  • 1 tblsp olive oil
  • 1 small onion (approx. 150g)
  • 1 fennel (approx. 300g)
  • 100 ml low fat milk
  • 0.25 cube of vegetable stock
  • 2 cloves of garlic
  • 1 tblsp soy sauce


  • Chop the onions and chop the fennel in half circles.
  • Pour the olive oil into the pan and add the chopped onions to that.
  • Add the crushed garlic and leave to fry so it becomes soft but does not burn.
  • Add the fennel that has been chopped
  • Add the soy sauce, vegetable stock, and white pepper.
  • Stir and close the lid and leave to simmer for 5 to 10 minutes. Stir every now and then.
  • Remove the lid and finish cooking so that all the extra liquid gets absorbed by the cooking fennel and evaporates.
  • In the end you should have the fennel cooked until soft.
  • Fry the tuna steak.


Total calorie content = approx. 450kcal

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