Serves: 6
Fibre: 2.1 g
Protein: 34.6 g
Fat: 12.3 g
Calories/serving: 269
WW Points: 5

• 675 g fresh tuna steaks butter, for basting
• 1 large avocado, stoned, peeled and cubed
• 2 celery sticks, chopped
• 6 radishes, sliced
• 1 tablespoon fresh lemon juice
• 1 tablespoon tarragon vinegar
• ½ small onion, peeled and chopped
• ¼ teaspoon cayenne pepper
• salt to taste
• 1 recipe Lime Dill Dressing

1. Heat
   the grill to its highest temperature. Grill the tuna steaks for 5
   minutes on each side. If necessary, baste with butter during cooking to
   prevent the tuna drying out.
2. Toss
   all the ingredients, except for the tuna, în a medium bowl umil well
   combined, then drizzle with the Lime Dill Dressing. Divide between 6
   plates.
3. Slice the fish into strips and place across the top of each plate of salad.

I like shrimp, so when I initiate this direction, I knew I had to try this direction. It’s very express and gentle, and has a discriminating, subtle sort (you can add author flavourer and shrub if you necessity a stronger taste).

Makes 4 servings

Ingredients
1 1/2 lbs psychic shrimp, peeled and deveined
1 tablespoon minced ail
3 tablespoons shredded forward parsley
1/4 cup olive oil
1/4 cup lemon humor
1 dash broken red attack flakes
1 flash broken inglorious bush, to sensing

Grooming
1. In a monstrous, non-reactive construction, affect together the flavouring, herb, olive oil, artefact humour, and disgraceful seasoning. Weaken with low red shrub, if desired.
2. Add the shrimp; turn substantially to cover.
3. Marinate in the refrigerator for around 30 transactions.
4. Preheat the framework to place turn. Thread the peewee onto skewers, shrill erstwhile neighbor the outgrowth and once left the membrane.
5. Remove any of the remaining infuse.
6. Softly oil the restaurant barrier. Framework for virtually 2-3 minutes on apiece broadside (or until the peewee turns whitish).

WW POINTS per bringing: 5
Nutritional aggregation per delivery: 205 calories, 11g fat, 0.1g fiber

Serves: 12
Fibre 0 g, portein 5 g, fat 17.4 g
Calories/serving: 211
WW Points per serving: 5

* 450 g/1lb soft cream cheese at room temperature
* 3 eggs
* 250 ml/8 floz creme fraiche or sour cream
* 8 tablespoons granular sugar substitute
* scraped seeds from 1/2 vanilla pod

1. Preheat the oven to180C/350F/gas4
2. Place all the ingredients in a blender or food procesor and blend for 15 minutes. Pour the mixture into a 23-cm/9-in springform tin, then enclose the bottom and sides of the tin in a single piece of aluminium foil to prevent leaking.
3. Place the springform tin in a roasting tin of hot water in the oven. If the water evaporates, add more hot water as needs. Bake for 1 hour, then turn off the oven and leave in the oven for 1 hour befor serving.

Serves 4
Preparation time: 25 minutes
Cooking time: 30 minutes
Calories/serving: 244
WWpoints per serving : 5
* 2 red onions
* 3 garlic cloves, chopped
* 4 chicken brest, skinned and boned
* 1 tablespon ground coriander
* 1/2 teaspoon ground turmeric
* 1/4 teaspoon fenugreek seeds or ground fenugreek
* 1 small fresh chilli, chopped
* seeds from 4 cardamom pods
* 4 kaffir lime leaves
* 300ml ( 1/2 pint) chicken stock
* 300ml (1/2 pint) reduced-fat coconut milk
* 2 tablespoons chopped fresh basil
* 115g ( 4oz) sheredded fresh spinach
* salt and freshly ground black pepper

1. Preahest a non-stick wok or frying pan. Dry-fry the onions and garlic until stoft and lightly coloured.
2. Cut the chicken into a dice, add to the pan and seal the outside tf the meat. Season with salt and black pepper . Add the spices and kaffir lime leaves and continue cooking for 2 minutes befor adding the stock, coconut milk and basil.
3. Reduce the heat and allow to simmer gently as the sauce thickens. Just before serving stir in the spinach.

Serves 8
Fibre 1g, fat 13g, protein 1.7g
Calories/serving 227
WWpoints per serving 5

• 25oml/8floz double cream
• 2 egg yolks
• 1 teaspoon lemon essence
• 6 tablespoons granular sugar substitute
• 120g/41/2 oz raspberries
• 1 teaspoon raspberry flavouring
• 12sml/4floz framboise (red raspberry liqueur)

1. Heat the cream in a saucepan over a low heat, then whisk in the egg yolks one at a time. Add the lemon essence and half the sugar substitute. Whisk until the mixture begins to thicken, then remove from the heat.
2. Rinse and dry the raspberries, place in a bowl and sprinkle with the rest of the sugar substitute. Add the raspberry flavouring and framboise and mix well. Whisk the raspberry mixture into the cream mixture and cool to room temperature.
3. Place the mixture in an ice cream maker and churn according to the manufacturer’s instructions.

Serves 4
Preparation time: 45 minutes
Cooking time: 10 minutes
Calories/serving: 25
WWpoints per serving 5

• 4 thick tuna steaks
• olive oil spray (e.g. Fry Light)
• salt and freshly ground black pepper

for the marinade

• 4 tbsps light soy sauce
• zest and juice of 2 limes
• 1 small red chilli, seeded and finely chopped
• 1 X 2.5cm (1 in) piece fresh ginger, peeled and finely chopped

1. Place the tuna steaks in a shallow dish and season with black pepper.
2. Combine all the marinade ingredients in a small bowl and pour over the tuna. Leave to marinate for 30 minutes.
3. Preheat a non-stick griddle pan and lightly spray with a little olive oil spray.
4. When the pan is very hot carefully add the tuna steaks and cook quickly for 2-3 minutes on each side. Don’t overcook them or the texture will become tough and dry. Serve hot. You can serve the tuna with cooked vegetables or salad.

Serves: 1
Calories/serving 228
WWpoints per serving 5
Preparation tim: 5 minutes
Cooking time: 30 minutes

• 3turkey rashers
• 50g (2oz) [uncooked weight] spaghetti
• 1 vegetable stock cube
• 1 small can chopped tomatoe
• 25g (1oz)button mushrooms
• 1 small can sweetcorn
• 1 tablespoon Branston pickle
• 2 teaspoons cornflour
• salt and freshly ground black pepper

1. Grill the turkey rashers on both sides.
2. Cook the spaghetti in boiling water for 10 minutes with the vegetable stock cube. While the spaghetti is cooking, place the tomatoes in a saucepan and add the mushrooms, sweetcorn and pickle. Cook on a moderate heat, then allow to simmer.
4. Snip the turkey rashers into bite-sized pieces and add to the tomato mixture.
5. Dissolve the cornflour in a little cold water and gradually add to the turkey and tomato mixture so that it thickens it as it simmers. Season to taste.
6. Drain the spaghetti, place on a serving plate and top with the turkey and tomato mixture.

Serves: 4
Fibre 0.6g, protein 15g, fat 18g
Calories/serving: 243
WW points per serving: 5

• 3og/1oz butter
• 6 shiitake mushrooms, thinly sliced
• 2 tablespoons chopped spring onion
• 11og/4oz white crabmeat
• 1 tablespoon sherry
• 6 eggs
• 45ml/1 1/2floz double cream

Melt the butter in a non-stick frying pan or omelette pan. Add the mushrooms and onion and saute until light brown. Stir in the crabmeat and simmer for 3 minutes. Add the sherry and simmer for i minute more. Remove half of the crab mixture from the pan.
Beat the eggs and cream together, then pour carefully over the crab mixture in the pan. Cook until set, fold in half, then place the reserved crab mixture over the top of the omelette.

Serves 6
Fibre 0.5g, protein 13.6g, fat 23g
Calories/serving: 273
WW points per serving: 5

• 3og/1oz butter
• 3 tablespoons soy flour
• 1 teaspoon salt
• 25oml/9floz double cream,
• heated
• 250g/ 9oz salmon fillet.
• poached and flaked, or canned, drained and boned
• salt and cayenne pepper to taste
• 3 eggs, separated
• 4 teaspoons fresh lemon juice

1. Preheat oven to 2oo°C/4oo°F/gas 6.
2. Prepare the souffle dish by greasing the bottom and sides with half the butter. Place in the refrigerator until ready to use.
3. Melt the remaining butter in a saucepan over a low heat and stir in the flour and salt. Whisk vigorously for i full minute to cook it and avoid a floury taste. Add the heated cream and continue cooking, whisking constantly until thickened. Remove from the heat and cool, then add the salmon, salt and cayenne.
4. Beat the egg yolks and blend them carefully into the salmon mixture. Whisk the egg whites until stiff and fold them into the salmon mixture along with the lemon juice. Pour the mixture into the prepared souffle dish.
5. Set the dish in a roasting tin filled with hot water and bake for about 35 minutes until firm. Serve immediately.

Serves: 4
Fibre 0.g, protein 28g, fat13.5g
Calories/serving: 268
WWpointa per serving: 5

• 4 skinless chicken breast fillets
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 clove garlic, peeled and finely chopped
• 1/2 teaspoon dried tarragon, or 1 1/2 teaspoons fresh, finely chopped
• 3 tablespoons dry white wine
• 3 tablespoons mascarpone cheese

1. Preheat the oven to 18o°C/350°F/gas 4.
2. Place the chicken breasts in a glass baking dish.
3. Heat the butter and oil together in a frying pan and saute the onions until golden. Add the garlic and tarragon and place on top of the chicken.
4. Swirl the wine in the frying pan and add the mascarpone cheese. Allow the cheese to melt (about 30 seconds), stir well to combine the flavours and spoon over the chicken. Cover and bake for 1 hour.