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5.0 from 12 votes

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 4 people
Calories: 465 kcal
Course: Main Course
Cuisine: British

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

    Cup of Yum
  1. Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
  2. 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.
  3. Put the veg in the oven and roast for 20 minutes.
  4. 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).
  5. 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.
  6. 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.
  7. 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.
  8. Remove the roast veg from the oven and drizzle over 4 tablespoons balsamic vinegar. Toss the veg in the balsamic vinegar.
  9. 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.
  10. 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

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

% 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.