Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Peppered tuna steak and vegetable chips
Brush juicy tuna steaks with mustard and freshly cracked black pepper to make this scrumptious low-cal recipe. Serve with thick-cut sweet potato, butternut squash and celeriac chips for a guilt-free Friday night supper
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Ready in 1 hour 10 minutes
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Cooking time 45 minutes
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Prep time 25 minutes
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Serves 4
Ingredients
For the veggie chips
- 1 sweet potato
- 300g butternut squash, peeled
- 200g celeriac, peeled
- 200g carrots, peeled
- 2 cloves garlic
- 4g thyme
- 2 tbsp olive oil
For the tuna steaks
- 4 tuna steaks
- 1 tbsp mustard
- 1 tbsp black pepper, crushed
- ½ tbsp oil
Method
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1
Preheat the oven to 200°C/fan 180°C/gas mark 6. Cut the sweet potato, butternut squash, celeriac and carrots into evenly sized thick-cut chips. Put these in a large roasting tray with the garlic cloves. Season with black pepper, tuck in the thyme sprigs and drizzle over the olive oil. Roast in the oven for 40-45 minutes until soft and golden. Squeeze the garlic cloves to release the purée and stir through the vegetables.
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2
Meanwhile, brush the steaks on both sides with the mustard. Put the crushed black pepper on a plate and turn the steaks in the pepper. Heat the oil in a large frying or griddle pan and cook the steaks for 2-3 minutes on each side, depending on how well done you like them. Leave to rest for a minute, then serve with the vegetable crisps on the side.
