Seared Tuna with Purple Potato Wedges & Citrus Dressed Broccoli


Serves 2

2 purple sweet potatoes, cut into wedges
1 Tbs olive oil
Salt and pepper to taste
150g Tender stem broccoli
150g Cherry tomatoes, quartered
2 tuna steaks

For the dressing:
1 tsp Dijon mustard
Juice of 1 orange
1 Tbs chopped parsley
¼ cup olive oil
1 Tbs honey
Salt and pepper


Preheat oven to 200c.

Place potato wedges into a roasting dish, drizzle with olive oil, season with salt and pepper then roast until tender (about 40mins)

Pour boiling water over the broccoli to cover, then leave to strand for 5 minutes then drain.

Mix together the dressing ingredients, then add to the broccoli along with the tomatoes and toss well.

Season tuna steaks with salt and pepper, drizzle with olive oil and grill in a hot griddle pan for 2 minutes on each side (cook for longer if you want them more cooked through).

Serve the tuna on top of the veggies, drizzled with extra dressing.