Lean Harissa Tuna Steak, Sweet Potato & Cauliflower Plate
A vibrant North African bowl: tuna steak with sweet potato, aubergine and cauliflower. Around 445 kcal and 53g protein per portion.
Ingredients
- 150g Tuna Steak
- 160g sweet potato
- 80g aubergine
- 80g cauliflower
- 20g harissa paste
- 10g lemon juice
- 50g greek yoghurt
- fresh mint
Method
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1
Prep everything first: wash and trim the aubergine and cauliflower, then measure out the sauce ingredients.
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2
Cube the sweet potato and roast at 200°C for 25 minutes until soft and caramelised.
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3
Sear the tuna steak in a very hot pan for 60-90 seconds per side, keeping the centre pink, then slice.
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4
Loosen the harissa with lemon juice and brush it over the protein before cooking. Swirl a little extra harissa through the yoghurt to serve.
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5
Meanwhile, steam or stir-fry the aubergine and cauliflower for 3-5 minutes until just tender with a little bite.
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6
Build the plate: sweet potato first, then the veg and tuna steak, spooning over any remaining sauce. Finish with the fresh mint.
Tap ingredients and steps to tick them off as you cook.