• 200g Tuna Steak Tuna Steak, grilled
• 340g sweet potato Sweet Potato, baked
• 80g courgette Courgette
• 80g red cabbage Red Cabbage, raw
• 50g salsa Salsa, tomato
• 50g red onion Red Onion
• 15g lime Lime
• 2 tsp fajita seasoning
• 50g guacamole Guacamole
• 20g cheddar cheese Cheddar Cheese
• fresh coriander

1. 1

   Prep everything first: wash and trim the courgette and red cabbage, then measure out the sauce ingredients.

2. 2

   Cube the sweet potato and roast at 200°C for 25 minutes until soft and caramelised.

3. 3

   Sear the tuna steak in a very hot pan for 60-90 seconds per side, keeping the centre pink, then slice.

4. 4

   Toss the protein and onion in fajita seasoning and cook over high heat until charred. Finish with lime juice and spoon salsa over the top.

5. 5

   Meanwhile, steam or stir-fry the courgette and red cabbage for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: sweet potato first, then the veg and tuna steak, spooning over any remaining sauce. Finish with the fresh coriander.

7. 7

   Bulking upgrade: add the guacamole, cheddar cheese for extra energy-dense calories.

Tap ingredients and steps to tick them off as you cook.