Tuna Steak with Chimichurri and Sweet Potato

Make tuna steak with chimichurri and sweet potato, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
160 g Tuna steak (Weighed raw.)
200 g Sweet potato (Raw, peeled weight.)
10 g Olive oil (Most of it goes into the chimichurri, which is an oil-based sauce. Ten grams is under a tablespoon.)
1 clove, about 3 g Garlic
A large handful, chopped finely Fresh parsley
One teaspoon Dried oregano
One tablespoon Red wine vinegar
A pinch Chilli flakes
Ingredient notes on the recipe page.

METHOD
1. Heat the oven to 220°C. Cut the sweet potato into wedges, toss with a teaspoon of the oil and salt, and roast for thirty minutes, turning once.
2. Stir the parsley, oregano, grated garlic, vinegar, chilli flakes, the rest of the oil and a pinch of salt together. Leave it to sit while the potatoes cook.
3. Season the tuna and grill it under a hot grill, or in a smoking-hot griddle pan, for two minutes a side.
4. Rest for two minutes, slice, and spoon the chimichurri over with the wedges alongside.

Contains fish and sulphites.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/tuna-chimichurri-sweet-potato

AI-generated images illustrating the recipe.

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