Quick recipe finder Seared tuna with sautéed sweet potatoes and charred spring onions
By Brian Turner From Ready Steady Cook
Ingredients
For the seared tuna
- 100g/3½oz tuna steak
- salt and freshly ground black pepper
- dash olive oil
For the sautéed sweet potatoes
- ½ sweet potato, thickly sliced
- dash olive oil
- salt and freshly ground black pepper
For the charred spring onions
- 4 spring onions, halved
- dash olive oil
- salt and freshly ground black pepper
- 1 bunch rocket, to serve
Method
For the seared tuna, cut out a circle of tuna with a 10cm/5in cutter. Season well with salt and freshly ground black pepper and drizzle with olive oil.
Heat a griddle pan until smoking hot. Add the tuna and griddle for 1-2 minutes on each side. Remove from the heat and set aside.
For the sautéed sweet potatoes, place the sliced sweet potatoes into a pan of boiling salted water and boil for 4-5 minutes. Drain well.
Heat the olive oil in a small frying pan and add the blanched sweet potato. Season, to taste, with salt and freshly ground black pepper and fry for 3-4 minutes on each side, or until tender and golden-brown.
For the charred spring onions, rub the spring onions with olive oil and season with salt and freshly ground black pepper. Heat a griddle pan until smoking hot, add the spring onions and griddle until charred on all sides.
To serve, pile the sautéed sweet potatoes onto a serving plate. Top with the seared tuna and garnish with the rocket.
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