Fresh tuna steaks are a real treat and the almond crust makes these perfect for a special meal that is very easy to make. Swede makes a great alternative to potato. Although not the prettiest vegetable, it has a mild, sweet flavour and is rich in fibre, calcium and potassium. It is also a source of Vitamins A and C.
2 tuna steaks
Handful of carrots with their tops (about 200g)
40g unblanched almonds
2 tblsp olive oil and extra for roasting the vegetables
1 tblsp lemon juice
2 tblsp tahini
Preheat the oven to 180C.
Cut the tops off the carrots, discard the stalks and keep the leafiest bits. Briefly blend with the olive oil, 1 tblsp tahini the lemon juice and a pinch of sea salt. Roughly chop the almonds and mix in then spread half over the two tuna steaks. Place on a baking tray with a little olive oil rubbed onto the underside then refrigerate until cooking.
Add the other tblsp tahini to the remaining mix and blend further to a pesto type consistency. Set aside.
Cut the swede into chunky wedges. If the carrots are large, cut into thick slices, if they are smaller you can leave them whole. You don’t want them to cook quicker than the swede so don’t cut thinly. Place both vegetables into a roasting tray and rub with olive oil and a little sea salt. Bake for about 20 minutes.
After 20 minutes, check the vegetables are softening and nearly cooked. If still hard, give them a little longer. When not far off, turn the oven up to 200C and put the tuna in the oven with them. It will be cooked rare after about 10 minutes and cooked through after 15 minutes (dependent somewhat in the thickness of your steaks.
Serve the carrot and almond pesto over the roasted vegetables along with the crusted tuna.