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Recipe – Glazed Tuna Steaks with Ginger Sweet Potato Mash

We woke up to this beautiful scene this morning:

There was no prior warning about the snow on the news so it came as quite a shock when we opened the curtains! I had to get out in the garden for some photos:

This was the roof of our conservatory:

my parsley plant:

our picnic bench:

my roses:

…and this was what we could see out of the car windscreen:

It has pretty much all melted now but it has definitely upped the cosy factor in our house and I am digging out blankets, throws and hot water bottles to keep us toasty!

I also decided that pancakes, maple syrup and bacon would help!

Today’s recipe contains some lovely Asian flavours and the mash is my new favourite side dish.

Rather than faff about peeling and grating fresh ginger, I always have a pot of Lazy Ginger in my kitchen which makes preparing this dish even easier!

Ingredients

2 Tuna Steaks

A few teaspoons of Lazy Ginger (for the mash and marinade)

A glug of soy sauce

A pinch of chilli flakes

A garlic clove, crushed

A tablespoon of runny honey

About 500g of sweet potatoes, peeled and cubed

A knob of butter for the mash

Salt and pepper

A handful of fresh coriander, chopped

A glug of oil

4-5 spring onions, chopped

How to make it

  • Begin by making your marinade for the tuna because the longer the fish can sit in these flavours the better!
  • In a bowl, mix together a teaspoon of ginger, the soy sauce, chilli flakes, garlic and honey and place the tuna steaks in the bowl making sure they are fully coated by the marinade
  • Allow to sit for at least an hour
  • With the sweet potato chunks, add to a pan of boiling water and cook until tender then drain
  • Mash the potatoes adding a knob of butter, salt and pepper, a teaspoon of ginger (or more if you prefer a stronger taste) and the fresh coriander
  • To cook the tuna, heat the oil in a pan
  • Add the spring onions and cook for a few minutes
  • Add the tuna steaks to the pan, pouring in the sauce it has been marinating in
  • I am of the opinion that tuna steaks should be served rare so cook for 1-2 minutes on each side
  • Serve the tuna with the ginger sweet potato mash, spring onions and greens and drizzle over the juices from the pan…delicious!

And may I recommend a good autumnal ale to go with this dish…here are two we have had over the past week, both were delicious!

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About hannahhotcakes

My name is Hannah. I live near Bath in a lovely village in the Cotswolds with my husband Ian, the love of my life for the past 10 years, in our dream cottage. I have landed my dream job as a primary school teacher and I can’t think of anything else I would rather be doing. I am a self-confessed foodie and I love to cook, bake, and eat out as much as possible. Here are some things I love: My friends and family, travelling, fresh flowers, good books, having breakfast on my balcony, horror films, Christmas, tea, Las Vegas, lie-ins, red wine, Liverpool FC, music, sausage dogs, Spain, rare steak, fashion, cheese, American TV series and camping. And here are my pet hates: People dressed as animals, whistling, being rushed, being made to wait, girls who act stupid to impress a man, spiders, sunburn and rocket (it comes with EVERYTHING!)

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