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Chargrilled Tuna Steaks With Sweet Potato Fries And Greens
Ingredients
- 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
Method
- 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
