This recipe is for a delicious, flavorful and easy Seared Tuna Steak with Spicy Sweet Potato Mash. This recipe is really easy to make and only require a few key ingredients. This dish is both gluten, grain and dairy free. Serve it as a main dish or part of a small dish dinner.
Tuna steak is perfect to make when you want something that is a little heavier than white fish, yet not as heavy as meat. Tuna steak is really one of my favorite fishes to make and it is so versatile. This dish is for a quickly seared tuna steak that is served on top of a spicy sweet potato mash and grilled vegetables. The sweet potato mash makes the perfect texture combination with the firm yet tender tuna steak. I chose to make a spicy sweet potato mash to add a bit of heat to the dish. But the seasoning can easily be adapted according to taste. The grilled warm tomatoes and zucchini on the side also make such a nice addition. This dish is good to serve either as a main course or as part of a small dish dinner.
A few tips:
- If desired you can bake/cook the sweet potato in advance and then just reheat the mash in a small pot when ready to serve.
- You can either bake the sweet potatoes in the oven or cook or steam them.
- The vegetables should be fried in a very hot pan just until grill marks form. You want them to be warm and softened, yet not soggy. Start by frying the zucchini since they take longer time and then add the tomatoes when you’ve flipped the zucchini.
- Make sure to season the tuna steak with sea salt and cover it in sesame seeds thoroughly.
- Fry the tuna for 1-3 minutes depending on how thick the steak is and how raw you prefer it. But don’t fry it for too long. It should be pink on the inside. There is nothing worse than an override tuna steak.
Ingredients for this Seared Tuna Steak with Spicy Sweet Potato Mash:
- Sweet potato
- Chili powder
- Lemon juice
- Sea salt
- Sesame seeds
- Sesame oil
- Olive oil
Other recipes you might like:
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- Salad Nicoise with Tuna Steak
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Seared Tuna Steak with Spicy Sweet Potato Mash (Gluten, Grain & Dairy Free)
For the sweet potato mash
- 2 medium sized Sweet potatoes
- 1-2 tsp Chili powder
- 1 tsp Cumin
- 1 tsp Lemon juice
- Sea salt, to taste
For the seared tuna
- 2 Tuna steaks
- Sea salt
- Sesame seeds
- Sesame oil
For the grilled vegetables
- 1 Tomato
- 1/2 Zucchini sliced
- Olive oil, to fry
- Start by baking/cooking the sweet potatoes. Either baking them on 200 degrees in the oven until soft or boiling/steaming them until soft. I prefer to bake them in the oven.
- When the sweet potatoes are soft and ready take them out of the oven or drain from the water and let them cool for 5 minutes.
- Meanwhile preheat two grill pans over medium/high heat. One with some sesame oil and one with olive oil.
- Add the zucchini to the pan with olive oil and fry for 2-3 minutes until grill marks start to appear. Add the tomatoes and fry the tomatoes for 1 minute on each side and the zucchini for another 2-3 minutes on the other. Then turn off the heat.
- Peel the sweet potatoes and add all the spices. Mix using a hand mixer until smooth.
- Season the tuna steaks with salt and cover in sesame seeds.
- Add to the pan with sesame oil and fry for 1-2 minutes on each side (depending on how raw you prefer your steak).
- Place the sweet potato mash on two plates.
- Slice the tuna steaks and place on top of the potato mash.
- Add grilled vegetables on the side.
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