Serves 4

• 500g green beans, topped, tailed and blanched
• small handful flatleaf parsley
• 4 x 150g fillets of fresh tuna
• 2 tbsp avocado oil
• 1 tbsp fresh lemon juice
• Himalayan salt and freshly ground black pepper

For the dressing

• 1 tbsp. white wine vinegar
• pinch of white pepper
• 1 tbsp salted capers, soaked in warm water and drained
• 1 egg, boiled for 1 minute
• 1/3 cup avocado oil

1 Rub the tuna with 1 tbsp avocado oil and season.
2 Heat a frying pan on a medium-high heat and sear the tuna for 2 minutes per side. Set aside and cover with foil to rest, then slice.
3 For the dressing: Place the vinegar, pepper and capers in a bowl and mix well with a handheld whisk. Crack the egg into the bowl and whisk until smooth, scraping any egg from the side of the bowl.
4 Continue to whisk while very slowly drizzling 1/3 cup avocado oil into the bowl in a steady stream. The dressing should thicken to a cream-like consistency.
5 Toss the beans and parsley leaves with the remaining tablespoon of avocado oil and the lemon juice, and divide between 4 plates. Top with sliced tuna and a drizzle of dressing.

Words and image: Lose It! magazine