BBQ Tuna Steaks on a Sprout and Carrot Salad with an Orange Mustard Dressing.

More often than not, I cook dinner with only the ingredients on board i.e. no trip to the shop to get lettuce or tomato. If I want to make a salad it will often consist of tinned beans or quinoa and any vegetable I may have on board. Our fridge is not very big so I cannot often get veggies that take up a lot of space such lettuce, or veggies that damage easily. I do however sprout my own beans and seeds.

On this particular day in Broken Bay we were tucked away in Jerusalem Bay enjoying the seclusion when I had a hankering for a fresh salad with my dinner.

A search through my fridge revealed a carrot, half a zucchini, finger limes and a container of freshly sprouted mung beans. We also had oranges and some mustard seeds sprouting which were ready to use.

So here is what I did.

I made a salad with grated carrot and zucchini. Added peeled and chopped orange, mung beans, mustard sprouts and the pulp from one finger lime.

The little pink balls on top of the salad are the finger lime pulp.
The little pink balls on top of the salad are the finger lime pulp.

I served my salad topped with barbequed blue fin tuna (caught in South Australia) and finished it with a drizzle of dressing made with orange juice, Dijon mustard and olive oil. Garnished with more finger lime. Yum!

Tuna steak with salad and mustard

Note: Finger Lime is a delicate rainforest tree that naturally occurs as an understorey tree in SE Queensland and Northern NSW.

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