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


  1. 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. 

  2. 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.

Nutritional Details

Each serving provides
  • Energy 1319kj 315kcal 16%
  • Fat 8.4g 12%
  • Saturates 1.4g 7%
  • Sugars 10.9g 12%
  • Salt 0.68g 11%

% of the Reference Intakes

Typical values per 100g: Energy 469kj/112kcal

Each serving provides

23.2g carbohydrate 5.4g fibre 33.3g protein

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