Sesame Tuna

with Rainbow Roasted Vegetables

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low-carb
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low-carb
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Instructions

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1 Roast vegetables

Preheat the oven to 220°C/200°C fan. Chop the peppers. Peel and slice the carrot. Add the peppers and carrot onto a lined baking tray. Drizzle with oil and roast for 25 min until browned and tender.

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2 Prep tuna

Pat the tuna steaks dry with kitchen paper. Season with salt and pepper. Cover the tuna steaks with sesame seeds, pressing the steaks down firmly, ensuring the seeds stick to the surface. Set aside.

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3 Make dressing

Juice the limes into a bowl or jar. Add the sesame oil, rice vinegar, soy sauce, honey and chilli flakes (spicy!) and whisk or shake until fully combined. Thinly slice the spring onions and add them to the dressing.

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4 Finish vegetable roast

Season the roasted vegetables with salt. Mix with the drained edamame beans, chopped coriander and sliced green chilli (spicy!). Keep warm.

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5 Sear tuna

See pro tip! Heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the sesame tuna steaks and cook for 1-2 min on each side until cooked to your liking. Set aside to rest, then slice. 

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6 Serve

Divide the warm vegetables among plates. Arrange the sliced tuna on top. Drizzle with the dressing

Tips for fussy eaters

Serve the dressing separately.

Pro tip

Perfect your tuna steak cooking skills! Fry for only 1-1.5 min on each side for a nice medium-rare result.

Enjoy this indulgent, yet guilt-free, date night dinner!

Cooking Time: 30 min

Cals 395 · Prot 54 · Carbs 31 · Fat 15

Dairy-Free

Ingredients

Number of people

Tuna

Tuna steaks 350 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Sesame seeds 10 Grams
Olive oil 1 Tbsp

Roast

Red pepper 1 Piece
Yellow pepper 1 Piece
Carrot 1 Piece
Olive oil 2 Tbsp
Salt 1 Tsp
Edamame beans 100 Grams
Fresh coriander 15 Grams
Large green chilli 1 Piece

Dressing

Lime 1 Piece
Sesame oil 15 ML
Rice vinegar 15 ML
Soy sauce 20 ML
Honey 20 Grams
Chilli flakes 2 Grams
Spring onion 40 Grams

Enjoy this indulgent, yet guilt-free, date night dinner!

Cooking Time: 30 min

Cals 395 · Prot 54 · Carbs 31 · Fat 15

Dairy-Free

Instructions

photo

1 Roast vegetables

Preheat the oven to 220°C/200°C fan. Chop the peppers. Peel and slice the carrot. Add the peppers and carrot onto a lined baking tray. Drizzle with oil and roast for 25 min until browned and tender.

photo

2 Prep tuna

Pat the tuna steaks dry with kitchen paper. Season with salt and pepper. Cover the tuna steaks with sesame seeds, pressing the steaks down firmly, ensuring the seeds stick to the surface. Set aside.

photo

3 Make dressing

Juice the limes into a bowl or jar. Add the sesame oil, rice vinegar, soy sauce, honey and chilli flakes (spicy!) and whisk or shake until fully combined. Thinly slice the spring onions and add them to the dressing.

photo

4 Finish vegetable roast

Season the roasted vegetables with salt. Mix with the drained edamame beans, chopped coriander and sliced green chilli (spicy!). Keep warm.

photo

5 Sear tuna

See pro tip! Heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the sesame tuna steaks and cook for 1-2 min on each side until cooked to your liking. Set aside to rest, then slice. 

photo

6 Serve

Divide the warm vegetables among plates. Arrange the sliced tuna on top. Drizzle with the dressing

Tips for fussy eaters

Serve the dressing separately.

Pro tip

Perfect your tuna steak cooking skills! Fry for only 1-1.5 min on each side for a nice medium-rare result.

Ingredients

Number of people

Tuna

Tuna steaks 350 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Sesame seeds 10 Grams
Olive oil 1 Tbsp

Roast

Red pepper 1 Piece
Yellow pepper 1 Piece
Carrot 1 Piece
Olive oil 2 Tbsp
Salt 1 Tsp
Edamame beans 100 Grams
Fresh coriander 15 Grams
Large green chilli 1 Piece

Dressing

Lime 1 Piece
Sesame oil 15 ML
Rice vinegar 15 ML
Soy sauce 20 ML
Honey 20 Grams
Chilli flakes 2 Grams
Spring onion 40 Grams
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