Fresh salmon fillets are marinated, then lightly grilled and served in warm ciabatta rolls with mixed salad leaves and a basil mayonnaise, to create a very tempting and special lunch dish. Lightening the mayonnaise with yogurt reduces the fat without losing out on any of the creaminess.
Excellent source of vitamin B12, vitamin E. Good source of niacin, selenium, vitamin B6. Useful source of calcium, folate, potassium, vitamin A, vitamin B1, zinc.
For grilled tuna baps with tomato and ginger relish, use 4 fresh tuna steaks, about 85 g (3 oz) each, and marinate them in a mixture of 2 tsp finely chopped fresh rosemary, the juice of 1 orange, and salt and pepper to taste. Meanwhile, to make the relish, sauté 1 finely chopped small red onion, 1 crushed garlic clove and 1 tbsp finely chopped fresh root ginger in 1 tbsp extra virgin olive oil for 8–10 minutes or until softened. Remove from the heat and add 4 chopped plum tomatoes, 1–2 tbsp chopped fresh basil and salt and pepper to taste. Mix well. Grill the tuna for 3 minutes on each side or until cooked to your taste, then serve in wholemeal or Granary baps with salad leaves and the relish.
Combining mayonnaise with low-fat yogurt not only reduces total fat, it also increases the nutritional value of the dish, in particular adding calcium, phosphorus, and vitamins B2 and B12. * Salad leaves such as rocket are useful sources of the B vitamin folate and of beta-carotene.