Quick Beef Patty and Tuna Wrap with Colorful Vegetables

Instructions

1. Place all vegetables (tomatoes, broccoli, and capsicums) in a colander or strainer. Rinse them under cold running water for about 30 seconds. Shake off excess water and pat dry with a clean towel.
2. Cut the broccoli into small florets (small tree-like pieces) of about 3 cm each. Cut the green and red capsicums into 2 cm squares. Halve the cherry tomatoes and chop the regular tomatoes into small cubes.
3. Heat a grill pan or regular frying pan over medium-high heat (no oil needed if using a non-stick pan). Place the beef patty in the hot pan. Cook for 2-3 minutes on each side for medium-rare, 3-4 minutes for medium, or 4-6 minutes for well-done. The patty is ready when the internal temperature reaches 71°C (160°F) or when it's no longer pink in the center.
4. While the beef patty is cooking, heat another small pan over low heat. Place the tuna wrap in the pan and warm it for about 1-2 minutes on each side. It should be just warm, not crispy or dry.
5. Take a serving plate and place the cooked beef patty and warmed tuna wrap in the center.
6. Arrange the prepared vegetables (broccoli florets, capsicum pieces, and tomatoes) around the patty and wrap. Create a colorful display by alternating the different colored vegetables.
7. Serve immediately while the beef patty and tuna wrap are still warm.