Chargrilled Tuna Steaks With Sweet Potato Fries And Greens


  • 2 medium sweet potato’s, chopped lengthways
  • 3 tsp Protein World coconut oil, melted
  • 1 tsp paprika
  • sea salt and freshly ground black pepper
  • 2 garlic cloves, peeled and chopped
  • 1 cup of kale
  • 1 cup spinach
  • 1-2 fresh red chillies, deseeded and finely sliced
  • 2 tuna steaks, 200g each
  • 2 lemons, zest and juice
  • 1 handful fresh herbs (chives, parsley or coriander), chopped
  • ¼ cup pine nuts, toasted

Nutritional Info

  • Per Serving
  • Calories 545
  • Protein 53g
  • Carbs 27g
  • Sugar 8g
  • Fibre 6g
  • Fat 21g


  • Preheat the oven to 180C. Cut the sweet potatoes lengthways into long, thin fries.
  • Drizzle 1tsp melted coconut oil on top and season with paprika, salt and pepper. Place in the oven for 30 minutes or until crispy and brown
  • Heat 1 tsp coconut oil in a pan on a medium heat, add the garlic and fry for 2 minutes. At this stage add the kale, spinach and red chilli, season with salt and pepper.
  • Add a tsp of coconut oil to a non stick frying pan or griddle and preheat until really hot. Season the tuna steaks with salt and pepper, sprinkle over the lemon zest and sear for 4-5 minutes on each side.
  • Take the tuna off the heat, slice and arrange on top of the greens with the sweet potatoes on the side. Add a squeeze of lemon juice, top off with herbs and toasted pine nuts
  • Serve and enjoy
  • Serves 2