Tuna with Sweet Potato Wedges and Mango Salsa

You’ll need:

— 1 sweet potato, cut into 4 wedges

— 1/2 red bell pepper, finely cubed

— 1/2 cucumber, finely cubed

— 1/4 spring onion, finely chopped

— 1/2 mango, finely cubed

— A handful of fresh coriander, chopped

— 1 tuna fillet (approx. 180g, thin cut)

— 1 tbsp butter

— Salt & pepper (or any additional seasoning)

For the dressing:

— 1/2 lime, juiced

— 1 tbsp tahini

— 2 tbsp apple cider vinegar

Method:

— Preheat the oven to 200°C (392°F).

— Place the sweet potato wedges on a baking sheet, drizzle with olive oil, and bake for 30 minutes until soft and caramelised.

— While the sweet potato is baking, prepare the mango salsa by combining the bell pepper, cucumber, spring onion, mango, and coriander in a bowl.

— In a small bowl, whisk together the lime juice, tahini, apple cider vinegar, salt, and pepper for the dressing.

— Heat 1 tbsp of butter in a pan over medium-high heat. Fry the tuna fillet for 1-2 minutes on each side until cooked to your preference.

— Once everything is ready, plate the sweet potato wedges, top with mango salsa, drizzle with the tahini-lime dressing, and serve alongside the seared tuna.

ENJOY ♥️