Balsamic Glazed Tuna with Roasted Peppers and New Potatoes
One of the simplest yet most delicious meals I make, Balsamic Glazed Tuna with Roasted Peppers and New Potatoes involves simply roasting red peppers and new potatoes, pan frying tuna steaks and serving it all on a bed of fresh spinach, drizzled with a simple glaze made from balsamic vinegar and olive oil.
Servings 4 people
Calories 465kcal
Ingredients
- 500 g new potatoes halved
- 4 (bell) peppers (try to get a mix of yellow, red and orange if possible), cut into large pieces
- 2 tablespoons olive oil plus extra for the tuna
- Salt and pepper
- 4 tablespoons balsamic vinegar
- 4 tuna steaks approximately 1½cm / ½inch thick
- 200 g baby spinach
Instructions
- Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
- Prepare the potatoes and peppers and place in a large roasting tin or oven dish. They should be in 1 layer or they will steam, not roast. Drizzle with olive oil and twist over some salt and pepper. Toss the veg in the oil and then arrange in 1 layer. If necessary use 2 roasting tins/oven dishes rather than crowding 1 tin.
- Put the veg in the oven and roast for 20 minutes.
- After 20 minutes remove the tray from the oven, and stir the potatoes and peppers, spread out again and put back in the oven to roast for a further 20 minutes (this ensures everything cooks evenly and nothing sticks).
- When the potatoes and peppers have 10 minutes left to roast, remove the tuna steaks from the fridge and coat with the oil, salt and pepper.
- Put a non-stick griddle pan or frying pan on a high heat and heat up for 1 minute. Do not put any oil in the pan.
- Put the tuna steaks in the hot pan and cook for 1 minute on each side for medium, 1½ minutes on each side for well done. Remove the tuna steals from the pan immediately and put on a board or a plate.
- Remove the roast veg from the oven and drizzle over 4 tablespoons balsamic vinegar. Toss the veg in the balsamic vinegar.
- Divide the spinach between 4 plates. Top each stack of spinach with ¼ of the roast veg and a tuna steak. Drizzle with the juices from the roasting tin.
- Serve immediately with a glass of Chilean Sauvignon Blanc or a dry French rosé.
Notes
- Not suitable for freezing (except the tuna on its own IS suitable for freezing).
- Nutrition information is approximate and meant as a guideline only.
Nutrition
Calories: 465kcal | Carbohydrates: 34g | Protein: 45g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 65mg | Sodium: 122mg | Potassium: 1503mg | Fiber: 6g | Sugar: 9g | Vitamin A: 12128IU | Vitamin C: 191mg | Calcium: 91mg | Iron: 5mg