Balsamic Glazed Tuna with Roasted Peppers and New Potatoes
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
45 mins
-
Servings
4 people
-
Calories
465 kcal
-
Course
Main Course
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Cuisine
British
Balsamic Glazed Tuna with Roasted Peppers and New Potatoes
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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.
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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 Information
Show Details
Calories
465kcal
(23%)
Carbohydrates
34g
(11%)
Protein
45g
(90%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Cholesterol
65mg
(22%)
Sodium
122mg
(5%)
Potassium
1503mg
(43%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
12128IU
(243%)
Vitamin C
191mg
(212%)
Calcium
91mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Calories | 465kcal | 23% |
| Carbohydrates | 34g | 11% |
| Protein | 45g | 90% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 65mg | 22% |
| Sodium | 122mg | 5% |
| Potassium | 1503mg | 32% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 12128IU | 243% |
| Vitamin C | 191mg | 212% |
| Calcium | 91mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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