I’m not blowing my own trumpet – okay, I am a bit – but if I’d been served up a dish with as much flavour as this in a restaurant I’d have been sending my compliments back to the chef. I probably wouldn’t have licked the plate like a I did at home, mind. Joking aside, this is gorgeous, so much flavour and so easy to prepare and cook. I realise fresh tuna is expensive so maybe this is one for a Saturday evening date night with your other half. Pack the kids off to the grandparents, their fave aunty’s, or anyone else who’ll have them, rustle this up and who knows what might happen! See now I’m sorting out your love life, as well as your love handles!
- Fresh tuna steaks
- sweet potatoes
- cumin powder
- coconut oil
- sea salt
- spring greens
- pine nuts
- balsamic vinegar
- parsley to garnish
- Wash and chop the sweet potatoes into small chunks. Place in a roasting tin with a big tablespoon of coconut oil. Sprinkle with cumin and a pinch of sea salt. And place into hot oven. Roast for about 20 minutes, occasionally shaking to make sure all sweet potatoes are coated in oil and spices.
- Chop three big shallots, place into a frying pan with a drizzled of olive and allow to soften. Add a glug of balsamic vinegar and leave to reduce down to a glaze. If you’re having a cheat meal, you can add a tablespoon of honey too.
- Toast a handful of pine nuts in a dry frying pan until browned. Add two tablespoons of coconut oil to a big frying pan and heat. When the oil is melted, add the spring greens and stir fry for about two minutes on a medium heat. Add the pine nuts, place a lid on the pan and leave to steam on a very low heat.
- Season the tuna. Heat a griddle pan until hot enough that the tuna sizzles when place in the pan. Cook the tuna to your taste. I like mine a little pink so if it’s a thick piece, I’ll probably cook it for two minutes each side. Better to undercook than over cook because you can always stick it back in the pan.
- Plate up as shown in the pic. Spoon the onions onto the tuna and garnish with fresh parsley or coriander if you prefer.