Tuna steaks with sweet potato wedges and spring greens

Tuna steaks with sweet potato wedges and spring greens

By
From
The Medicinal Chef
Serves
2
Photographer
Martin Poole

This is a healthy spin-off from fish and chips – well, it is to me at least! It contains some very nutritious ingredients, and it’s fabulous for the health of many body systems.

Ingredients

Quantity Ingredient
2 large sweet potatoes
olive oil, for drizzling and cooking
100g spring greens, shredded
2 garlic cloves, finely chopped
1 red chilli, finely chopped
2 tuna steaks, about 150 g each
sea salt
black pepper

Method

  1. Preheat the oven to 180°C. Cut the unpeeled sweet potatoes lengthways into long, thin wedges. Drizzle the wedges with a little olive oil, season with salt and pepper and cook in the oven for about 20 minutes, or until they start to brown and the skin begins to crisp. Turn them over at least once, too.
  2. Heat a little olive oil in a pan, add the spring greens and fry for about 5–8 minutes, or until they have turned a much brighter green colour. At this stage, add the garlic and chilli, season with salt and pepper and stir well.
  3. Heat a non-stick frying pan or griddle with a tiny amount of olive oil. Add the tuna and sear it for 3–4 minutes on each side. If the thought of the middle of the tuna being pink really puts you off, you can of course cook it for longer, but cooking it lightly does preserve more of that vital omega 3. Slice the tuna and arrange it on top of the greens, then serve immediately.

Good for

  • Skin: Acne , Eczema

    Joints & bones: Arthritis, Bursitis

    Respiratory system: Asthma

    Metabolic system: Diabetes (Type 2)

    Mental health & Nervous system: Depression

    Heart & circulation: High cholesterol

    Reproductive & Urinary systems: Polycystic ovary syndrome
Tags:
The Medicinal Chef
Dale
Pinnock
healthy
nutritional
medicinal
diet
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