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Pan-Seared Tuna with Roasted Sweet Potato and Spinach Salad
Pan-Seared Tuna with Roasted Sweet Potato and Spinach Salad

Pan-Seared Tuna with Roasted Sweet Potato and Spinach Salad
A light yet satisfying meal featuring fresh tuna, seasonal sweet potatoes, and a vibrant spinach salad.
Pan-Seared Tuna with Roasted Sweet Potato and Spinach Salad
Ingredients:
1
Servings
  • 200
    g
     tuna steak
  • 150
    g
     sweet potato
  • 100
    g
     spinach
  • 1
    tbsp
     olive oil
  • 1
    item
     lemon
  • 1
    clove
     garlic
  • 50
    g
     red onion
  • 100
    g
     cherry tomatoes
  • 1
    tbsp
     balsamic vinegar
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 30 minutes
Pan-Seared Tuna with Roasted Sweet Potato and Spinach Salad
Instructions:
  1. Preheat the oven to 200°C.
  2. Peel and cube the sweet potato. Toss with half the olive oil, salt, and pepper. Roast for 20 minutes until tender.
  3. Season the tuna steak with salt and pepper. Heat remaining olive oil in a pan over medium-high heat.
  4. Sear the tuna for 2-3 minutes on each side until cooked to your liking. Remove from heat and let rest.
  5. In a bowl, combine spinach, sliced red onion, halved cherry tomatoes, and roasted sweet potato.
  6. Mix balsamic vinegar with minced garlic and lemon juice. Drizzle over the salad and toss gently.
  7. Slice the tuna and serve on top of the salad.
Nutrition Per Serving 670 g Per 100g
Energy 431 kcal 64 kcal
Protein 40 g 6.0 g
Fibre 8 g 1.2 g
Salt 2 g 0.3 g
Sugar 8 g 1.2 g
Carbohydrates 45 g 6.7 g
Fat 15 g 2.2 g
  • 200
    g
     tuna steak
  • 150
    g
     sweet potato
  • 100
    g
     spinach
  • 1
    tbsp
     olive oil
  • 1
    item
     lemon
  • 1
    clove
     garlic
  • 50
    g
     red onion
  • 100
    g
     cherry tomatoes
  • 1
    tbsp
     balsamic vinegar
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Peel and cube the sweet potato. Toss with half the olive oil, salt, and pepper. Roast for 20 minutes until tender.

Season the tuna steak with salt and pepper. Heat remaining olive oil in a pan over medium-high heat.

Sear the tuna for 2-3 minutes on each side until cooked to your liking. Remove from heat and let rest.

In a bowl, combine spinach, sliced red onion, halved cherry tomatoes, and roasted sweet potato.

Mix balsamic vinegar with minced garlic and lemon juice. Drizzle over the salad and toss gently.

Slice the tuna and serve on top of the salad.

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