I very rarely buy tuna steaks for some reason, despite them being healthy, quick to cook and very tasty. So I bought these on a whim, threw them in the freezer and promptly forgot about them until a few weeks later when I came across this recipe.

Soy and ginger obviously go very well with tuna and the addition of sweet potato was a nice change from the usual noodles.

Recipe in Olive Magazine – Found online here.

Ingredients

600g sweet potatoes , peeled and chopped
butter
a thumb-sized piece ginger , peeled and grated
vegetable oil
1 bunch spring onions , chopped into 2cm pieces
2 tuna steaks
4 tbsp soy sauce

Method

Add the potatoes to a pan of boiling water and cook until tender.

Drain then put back in the pot with a knob of butter and the ginger then mash until smooth. Keep warm.

Heat a little oil in a wide pan and add the onions. Cook for about 5 minutes until softened. Move the onions to the edge of the pan and turn up the heat. Add the tuna and cook for 1 minute each side for rare, 2 for medium. Add the soy sauce to the pan and turn the tuna and onions to coat.

Serve the tuna topped with the onions and the mash on the side.