Prep time
15 mins
Cooking Time
45 mins
Serves
2
Ingredients
For the tuna
- 2 MSC yellow fin tuna steaks
- 1 tbsp olive oil
- 1 tsp Piri Piri seasoning
- Pinch of smoked sea salt
For the kale chimichurri
- 100g curly kale
- Juice of 2 limes
- 1 tomato, roughly chopped
- 4 tbsp olive oil
- 2 tbsp fresh coriander, chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp capers
- 1 tbsp cider vinegar
- 2 tsp garlic puree
- 1 tsp cumin seeds
- ½ tsp chilli flakes
- Pinch of sea salt
To serve
- 2 sweet potatoes
- 2 Romano peppers
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 garlic cloves
- 1 tsp smoked sea salt
- Pinch of mixed herbs
Method
- Preheat your oven to 200˚C and prepare your sweet potato. To hasselback them try chopping them in half lengthways and then placing a wooden skewer either side of the potato on a chopping board. Slice carefully down through the potato in parallel cuts to provide lots of surface area whilst they roast. Rub them with 1 tbsp of oil and sprinkle with smoked sea salt. Cook in the oven for 30-35 mins.
- For the peppers slice lengthways and remove the seeds. Then roast them in the oven on another tray with garlic cloves, herbs and a generous drizzle of oil and balsamic vinegar. Cook the peppers for 20-25 minutes until they start to char and caramelise.
- While the vegetables are cooking make a chimichurri by blitzing your raw kale and all other ingredients in a food processor until smooth. Add extra lime juice or oil to slacken into a salsa texture. You can also make this recipe spicier by including fresh chillies or some pickled jalapeno.
- To cook your MSC yellow fin tuna remove from the fridge at least 20 mins before cooking. Heat a non-stick frying pan and rub your tuna steaks with oil and Piri Piri seasoning. Cook for 1-2 mins each side. Allow to rest for a couple of minutes before serving and season with smoked sea salt. Serve the steaks, roasted peppers and hasselback sweet potato with a generous dollop of chimichurri and some fresh limes on the side.