Tuna Steak With Roasted Veg And Mango Salsa


Pre-heat the oven to 200c. Peel and chop the butternut squash, sweet potato and beetroot then transfer to a baking tray. Add 6 whole cloves of garlic and drizzle 1 tbsp olive oil, season with salt and pepper. Cook for 20 minutes or until vegetables are to your liking.

Prepare the Mango salsa by chopping (into small cubes) the mango, onion, tomatoes, fresh herbs and slice the remaining garlic- add to a bowl. To the bowl add the juice of 1 lemon, balsamic vinegar and 1 tbsp of olive oil – Set aside in the fridge

With the remaining 1 tbsp of olive oil heat your frying pan on a medium heat and cook the tuna steaks for approx 2 minutes either side.

To serve: On a plate add the roasted vegetables, place the tuna steak and top with the mango salsa.

Macro (Per serving) Gram Kcal %
Protein 49 195 33.72
Carbohydrate 68 273 47.21
Fat 12 110.25 19.07
Total 578.25

Serves 4


  • 4 tuna steaks
  • 1 butternut squash
  • 4 sweet potato
  • 3 beetroot
  • 7 garlic cloves
  • 1 red onion
  • 1 mango
  • 6 large tomatoes
  • 2 tbsp basil
  • 1 tbsp chives
  • 1 juice of lemon
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar

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