Name: Tuna Steak & Veggies
Prep time: 10 min
Cook time: 35 min
Ingredients: 1 carrot, chopped into batons; 1/2 small courgette, sliced into rings; 3 cherry tomatoes, halved; 1/2 red pepper, deseeded and sliced; 1 clove of garlic, finely chopped; Drizzle of olive oil/rapeseed oil/coconut oil; 1 tuna steak (approx 150g); 1/2 lemon, squeeze the juice over; 4 broccoli florets; 50 g kale; 150 g of cooked tinned chickpeas, trained; Season with garlic salt, plus pepper

Tuna Steak & Veggies

A juicy, colourful recipe that is done in the blink of an eye – and using just one tray too. This is great after a long day when you can’t be bothered to spend too long in the kitchen but still want something tasty and nutritious.

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Prep Time 10

Cook Time 35

Servings: 1

Ingredients Method

Ingredients

1 carrot, chopped into batons
1/2 small courgette, sliced into rings
3 cherry tomatoes, halved
1/2 red pepper, deseeded and sliced
1 clove of garlic, finely chopped
Drizzle of olive oil/rapeseed oil/coconut oil
1 tuna steak (approx 150g)
1/2 lemon, squeeze the juice over
4 broccoli florets
50 g kale
150 g of cooked tinned chickpeas, trained
Season with garlic salt, plus pepper

Method

Preheat the oven to 200C/180C fan/gas 6
Line a roasting tray with foil and add the chickpeas, drizzle with the oil and cook for 20min.
Then add the carrots, courgettes, tomatoes and red peppers. Sprinkle over the garlic, and season with salt and pepper. Put into the oven again for around 7 minutes, until the vegetables are starting to colour.
Add the tuna to the tray, season with salt and pepper and squeeze over the lemon juice.
Return to the oven for around 4 minutes, then turn the tuna over and roast for a final 4 minutes. For those final minutes, throw in the kale and the broccoli. The tuna should have lost all of its pinkness on the outside when it is ready.
Season with garlic salt before serving.

Tuna Steak & Veggies

Ingredients

Method

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