Grilled Tuna With Masala Vegetable Chips



Ingredients 0
Servings
Time
 

Method

 

Serves 4

Preparation Time 20 minutes

Cooking Time 25 minutes

Oven Temperature Grill

  • 1 large sweet potato, peeled
  • 1 medium butternut, peeled and seeded
  • 3 large carrots, peeled
  • sunflower oil for drizzling
  • 10 to 15ml medium-strength masala
  • 4 to 8 tuna steaks, depending on size
  • 15ml lemon juice
  • 60ml melted butter
  • 1 to 2 cloves of garlic, crushed
  • lemon wedges, and yogurt and cucumber sauce, to serve

1 Prepare The Vegetables Cut them all into chips. Place them into a saucepan and add a little water. Cover and bring to the boil. Reduce and simmer for 5 minutes, then drain well.

2 Drizzle a little oil onto a large baking tray. Place it under a hot grill. Remove from the oven and spoon the vegetables onto the oil. Sprinkle with the masala and then toss well. Return the tray to the oven and cook under the grill until browned on both sides.

3 While the vegetables are grilling, heat a griddle pan or heavy-based frying pan. Brush the fish on both sides with oil. Once the pan is very hot, add the fish pieces. (You can cook the fish over hot coals on the braai if you prefer.) Cook for 2 to 3 minutes, then turn over and cook the other side. Don’t overcook – the fish should still be pink inside.

4 Remove from the pan. Mix lemon juice, melted butter and garlic together and drizzle over the fish. Serve with vegetable chips, lemon wedges, and yogurt and cucumber sauce.

Text and image: Ideas

 

 

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