Tuna Steak with Chimichurri and Sweet Potato
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Chimichurri is normally made with a lot more oil than this. Vinegar and a fine chop of the parsley carry it at 10 g.
Sweet potato at 200 g is 41 g of carbohydrate, about the same as the same weight of white potato. The difference is mostly sugar rather than starch.

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