Flex Australia – June-July 2017

76 FLEX | JUNE – JULY 2017

BUILDSERIOUSMUSCLEWITHTHESE

PROTEIN-PACKED, LOW-CALORIE FISH DISHES.

BYDEVIN ALEXANDER///PHOTOGRAPHS BYSAM KAPLAN^

FOOD & PROP STYLING BY VICTORIA GRANOF

185g clams

½ cup tomato-based pasta sauce (look

for one as low in calories, sugar

and salt as possible)

85g wholemeal linguine

2 tsp grated pecorino cheese

4 fresh basil leaves, cut into very

thin slivers

1.Heatclamsandpastasauceinasmall

saucepan over low heat.

2. Bring a large pot of water to boil. Cook
   linguine according to package directions,
   omitting any suggested oil. Drain linguine
   and transfer to a medium shallow bowl.


3. Spoon sauce over top. Sprinkle with
   cheese and basil.

287 53 g

CALORIES PROTEIN

2g 6 g

CARBS FAT

THE MACROS

½ medium roma or

plum tomato, cut into

½cmcubes

2 tbsp black olive tapenade

(look for one relatively low

in fat, about 4g per 2 tbsp)

170g sashimi-grade tuna steak

Olive oil spray

Sea salt and freshly ground

black pepper, to taste

1. Mix tomato and tapenade
   in a small bowl.


2. Heat a grill pan over medium-
   high heat. Lightly mist both
   sides of tuna with spray,
   season with salt and pepper
   and place in pan. Cook until
   tuna has medium-brown grill
   marks, 45 to 90 seconds.
   Flip and repeat. Sear edges
   in same fashion, if desired.


3. Transfer tuna to plate.
   Top with tapenade.

SEARED

TUNA WITH

OLIVE-TOMATO

TAPENADE

SERVES 1

LINGUINE WITH RED CLAM

SAUCE & FRESH BASIL

SERVES 1

THE MACROS
545 37 g 75 g 10 g
CHEF’S TIP CALORIES PROTEIN CARBS FAT
Consider a bean pasta
like chickpea or lentil to boost
the protein content. Cook
it until it’s al dente or
the pasta will become
mushy and taste more
like beans.

FEAST

ON

FISH