Grilled Ahi Tuna with Sautéed Chickpeas, Spinach & Olives

Bright, high-protein, and naturally sweet — this salad hits all the right notes while keeping you full and energized.

Ingredients:

• 1 tuna steak (approx. 150–200g)

• 250–300g fresh spinach

• ½ can chickpeas (drained and rinsed)

• 20 cherry or plum tomatoes

• 10 black Kalamata olives

• 1 small shallot (or red onion), finely chopped

• 1 tsp avocado oil

• Salt, pepper, and optional chili flakes to taste

Instructions:

1. Grill the tuna steak on a hot grill or pan (3–4 minutes per side depending on thickness). Season with salt and pepper. Let it rest.

2. In a pan, sauté the chopped shallot in avocado oil until soft.

3. Add the cherry tomatoes and chickpeas. Stir for 3–4 minutes.

4. Add in the olives, and finally toss in the spinach. Cook until wilted (1–2 minutes).

5. Plate the warm salad mix, top with the grilled tuna, and sprinkle with chopped parsley or herbs if desired.

Wellness Tip:

Grilled tuna is rich in lean protein and omega-3s — powerful allies for reducing inflammation, supporting brain health, and keeping you feeling full longer. Pairing it with fiber-rich chickpeas and spinach helps balance blood sugar levels — perfect for anyone following a semaglutide-supported plan or looking for sustained energy without blood sugar spikes.

Nutritional Value:

• Protein: 35–45g

• Carbs: ~14–18g

• Fats: ~10–12g

• Fiber: 7–9g

• Calories: 400–450 kcal
  (Values may vary depending on tuna size and exact oil quantity.)