Serves 4
Fibre 0.5g, protein 42g, fat 18g

Calories/serving: 345
WWpoints per serving: 7

• 2 tablespoons rated lime zest
• 2 teaspoons coarse salt
• 2 teaspoons roughly ground coriander seds
• 1 1/2 teaspoons freshly ground black peppre
• 1 1/2 teaspoons ginger
• 4 tablespoons olive oil
• 4 ( 2.5 cm) tuns steaks ( about 675g)
• 280g rocket leaver
• 1 teaspoons red wine vinegar
• salt and freshly ground pepper

1. Rinse the fish and dry on kitcken paper.
2. Mix the lime zest, salt, coriander, ginger and pepper together in a small bowl. Add 1 teaspoon of the olive oil and mix well to form a paste . Spread the paste on both of the tuna steak.
3. Heat 1 tablespoon of olive oil in a large frying pan over a high heat. Sear the steack for 2-3 minutes on each side for rare doneness. If you preffer your fish well done, increare the cooking time by 2 minutes per side.
4. While the fish is cooking, toss the rocket with the remaining olive oil and the vinegar. Add salt and pepper. To serve, cut the tuna into 0.5 cm ( 1/4 in) slice and lay over the rocket salad.

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.

Serves 2
Fibre 3.1g, protein 40g, fat 33.5g
Calories/serving 488
WWpoints per serving 10

* 2 salmon fillets
* whole leaves of 1 chicory head
* 1 small tomato, peeled and quartered
* 1 small ripe avocado, stoned pelled and diced
* 1/4 small onion, peeled and diced
* 6 stoned black olives
* 2 tablespoons/servings Lime Dill Dressing

1. Place the salmon fillets in a saucepan, cover with wateh and add seasoning ( such as fresh parsley, slice of lemon or black pepper). Cover the pan and simmer the fish for 7 to 10 minutes,
until cooked. Remove the fish from the pan. allow to cool, then cut into 2.5cm/1 in wide stips.
2. Wash and dry the chicory leaves. Chop the tomato, avocado, onion and olives and mix together in a bowl.
3. place the chicory leaves in a daisy formation in a round, shallow salad bowl.
Place strips of the salmon in each of the chicory leaves and dot with Lime Dill Dressing.

Serves: 3
Calories/serving: 408
WWpoints per serving 8
Fat 5g
Preparation time:10 minutes
Cooking time:30

• 150g (5oz) [uncooked weight] pasta shells
• 1 vegetable stock cube
• 1 medium onion, chopped
• 50g (2oz) mushrooms, chopped
• 1 X 185g can tuna in brine, drained
• 1 X 142g can sweetcorn, drained
• 1 can Campbell’s Condensed 99% fat free mushroom soup
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped fresh dill
• 25g (1 oz) grated low-fat Cheddar cheese
• freshly ground black pepper

1. Cook the pasta in boiling water with the vegetable stock cube.
2. Preheat a non-stick pan. Add the onion and dry-fry until soft. Add the mushrooms, tuna, sweetcorn and mushroom soup and heat through, leaving to simmer gently for 5 minutes. If the sauce is too thick, add a little skimmed milk. Add the fresh herbs towards the end of cooking and season with black pepper.
3. When the pasta is cooked, drain and rinse well in boiling water. Mix into the sauce. Place in a shallow, ovenproof dish and top with the grated cheese.
4. Place under a hot grill until the cheese has melted. Serve immediately.

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 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: 6
Fibre 2.1g, protein 34.6g, fat 12.3g
Calories/serving: 269
WWpoints per serving: 5

• 675g/1 1/2 lb 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
• 1/2 small onion, peeled and chopped
• 1/4 teaspoon cayenne pepper
• salt to taste
• 1 recipe Lime Dilt 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, in a medium bowl until 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.

Serves: 6
Fat 33g, protein 27.3g, fibre 0.3g
Calories/serving: 418
WW points per serving: 8

• 9oog, 2lb cod fillets
• 4 rashers bacon, diced
• 1 small onion, peeled and chopped
• 2 tablespoons chopped parsley
• 50oml/16floz Fish Stock
• 1 bay leaf
• 1 teaspoon salt freshly ground black pepper to taste
• 50oml/16floz double cream

1. Cut the fish fillets into 2.5-cm/1-in cubes.
2. Place the bacon in a deep saucepan over a low heat and saute until golden brown. Add the onion and saute until transparent, then add the parsley and cook for i minute more.
3. Add the Fish Stock, bay leaf, salt and pepper, then cover and cook for a few minutes to combine the flavours. Add the fish and simmer for 10 minutes, then add the cream and warm until just heated through but do not let it boil. Serve immediately.

825ml/8floz serving
Fibre 0.5g, protein 19g, fat 1.3g
Calories/serving: 97
WW points per serviong: 1

• 900g/2lb fish and fish bones
• 2 litres/3 1/2 pints water
• 2 cloves
• 1 /2 teaspoon mace blades
• 3 celery sticks, with tops, diced
• 1 sprig parsley, chopped
• 1 bay leaf
• 5 peppercorns
• 1 tablespoon salt

1. Place all the ingredients in a deep saucepan. Cover tightly and bring to the boil, then turn down the heat and simmer gently for 45 minutes. Strain, cool and store in the refrigerator until needed. Use as directed in recipes.

Serves: 3
Fibre 0.3g, protein 17g, fat 29g
Calories/serving: 343
WW points per serving: 6

• 1 x 9o-g /3 1/2-oz can skinless and boneless sardines, drained
• 3/4 teaspoon dried dill
• 3 hard-boiled eggs, mashed
• 1/4teaspoon salt
• 18og 6oz soft cream cheese, softened
• 30g/1oz chopped onion
• 3/4 teaspoon fresh lemon juice
• lettuce leaves

1. Blend all the ingredients in a blender or food processor until smooth. Serve, well chilled, on a bed of lettuce leaves.