Tuna steak with chilli-blueberry compote and roasted celeriac

Tuna steak with chilli-blueberry compote and roasted celeriac

By
From
Heart Disease
Serves
1

I love this. Tuna steak and fruity sauces are a match made in heaven. Mango is a traditional pairing, but I have made blueberries the star of the show here because of their high concentration of flavonoids.

Ingredients

Quantity Ingredient
1/4 small celeriac, peeled and chopped
1 tablespoon olive oil
low-sodium salt
150g blueberries
1/2 garlic clove, finely chopped
1/2 red chilli, finely chopped, (deseeded if you want it less hot)
1 tuna steak

Method

  1. Preheat the oven to 200°C.
  2. Place the celeriac in a roasting tin, drizzle over ½ tablespoon of the oil and season with a little low-sodium salt. Roast for 20–25 minutes, until soft and golden.
  3. Meanwhile, put the blueberries, garlic and chilli in a saucepan with 1 tablespoon of water, add a good pinch of low-sodium salt and simmer for about 12 minutes, until the blueberries burst and the sauce starts to resemble a thin jam.
  4. Pan-fry the tuna steak in the remaining oil for one or two minutes max on each side, or more if you don’t want it too pink.
  5. Place the celeriac in the centre of the serving plate, place the tuna on top, then drizzle the spicy blueberry compote over the fish.

Note

  • Good source of flavonoids, omega 3 fatty acids and ajoene.
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