Light Cajun-spiced Tuna Steak & Sweet Potato Bowl with Courgette
Ready in about 40 minutes, this cosy tuna steak and sweet potato dish is built for fat-loss phases — 451 kcal and 54g protein.
Ingredients
- 150g Tuna Steak
- 160g sweet potato
- 80g courgette
- 80g sweetcorn
- 2 tsp Cajun seasoning
- 10g lemon juice
- 50g greek yoghurt
- chopped parsley
Method
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1
Prep everything first: wash and trim the courgette and sweetcorn, 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
Coat the protein generously in Cajun seasoning. Mix the yoghurt with lemon juice and a pinch of the spice to make a cooling dip.
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5
Meanwhile, steam or stir-fry the courgette and sweetcorn for 3-5 minutes until just tender with a little bite.
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6
Build the bowl: sweet potato first, then the veg and tuna steak, spooning over any remaining sauce. Finish with the chopped parsley.
Tap ingredients and steps to tick them off as you cook.