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BARBECUED TUNA WITH SWEET POTATO AND GREEN BEANS


TOTAL TIME: 30 MINS

SERVINGS: 2

CALORIES/SERVING: 353 CALS


INGREDIENTS

  • 2 x 100g tuna fillet

  • 200 Gram sweet potato (chopped)

  • 200 Gram green beans (ends trimmed)

  • 15ml lemon juice, freshly squeezed

  • 10 Gram coriander (fresh, chopped)

  • 20 ml olive oil

  • Pinch himalayan salt & pepper

  • 15 Gram almond (chopped)

  • 15 Gram feta cheese (crumbled)

  • (for the beans) 15ml lemon juice, freshly squeezed

METHOD

  1. Preheat oven to 180°C and line a baking tray with baking paper. Add the sweet potato to the tray and drizzle one teaspoon of olive oil over the sweet potato. Season with Himalayan salt and pepper. Bake in the oven for 15 minutes

  2. Remove the sweet potato from the oven and add the green beans on the tray. Drizzle Beans with 1 tsp. olive oil. Place back in the oven for a further 10 minutes.

  3. While the sweet potato and green beans are roasting in the oven, marinate the tuna in a bowl with lemon, coriander, remaining olive oil, salt and pepper

  4. Heat a barbecue grill over medium temperature and cook the tuna fillets for a couple of minutes on each side or until liking

  5. Place green beans in a bowl and toss with nuts, almonds and feta. Place half on a plate now and reserve half for tomorrow

  6. Add one serving of the barbecued tuna fillet next to the green beans and add sweet potato

  7. Refrigerate the second serving for tomorrow's leftover

NUTRITION

Serving size 354g

Calories 353 cal

Protein 30.22g

Fat, total 15.91g

- saturated 3.10g

Carbohydrate 18.46g

- sugars 9.18g

Sodium 129.15mg

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