Spanish Tuna Steaks

with Tomato Salsa and Bean Mash
This dish takes inspiration from the rich produce found along the Andalusian coast. Sweet tomatoes and fresh tuna abound here.
Cals 524 · Prot 50 · Carbs 39 · Fat 23
Low-Carb
Calorie smart
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30 min
photo
This dish takes inspiration from the rich produce found along the Andalusian coast. Sweet tomatoes and fresh tuna abound here.
Cals 524 · Prot 50 · Carbs 39 · Fat 23
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Tuna steaks
Tuna steaks
350 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
White bean mash
White beans
240 Grams
Water
60 ML
Salted butter
50 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Salsa
Cherry tomatoes
150 Grams
Fresh basil
15 Grams
Shallots
1 Piece
Capers
30 Grams
Garlic cloves
1 Piece
Red pepper
1 Piece
Olive oil
2 Tbsp
Red vinegar
15 ML
Salt
0.5 Tsp
Brown sugar
5 Grams

Tips for fussy eaters

Serve with regular mashed potato instead.

Pro tip

Remove the tuna steaks from the fridge 20-30 min prior to cooking. This will allow them to reach room temperature.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Simmer beans

Drain and rinse the white beans. Add them to a pan with the measured water and the salted butter. Simmer the beans over a low heat for 10 min.
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2 Prep salsa

Meanwhile, finely chop the cherry tomatoes. Chop the basil leaves. Peel and finely chop the shallots. Roughly chop the capers. Peel and crush the garlic. De-seed and finely chop the red bell pepper. Add the cherry tomatoes, basil, shallots, capers, garlic, red pepper, olive oil, red vinegar, salt and brown sugar. Mix well and set aside- this is your salsa.
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3 Fry tuna

Heat a non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the tuna steaks and cook for 3 min on either side or until cooked to your liking. Season with salt and pepper and set aside to rest.
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4 Mash beans

After 10 min, remove the beans from the heat and mash until smooth. Season with salt and pepper.
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5 Serve

Slice the rested tuna steaks and serve them over the white bean mash with the tomato salsa to the side.

Tips for fussy eaters

Serve with regular mashed potato instead.

Pro tip

Remove the tuna steaks from the fridge 20-30 min prior to cooking. This will allow them to reach room temperature.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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