Cajun Buttered BBQ Tuna Steaks
Watermelon Radish Salad & Grilled Sweet Potatoes
Cooking time
35 minutes
Servings
2/4
Calories
860 /serving
Take a trip down to Cajun country where there’s tastiness in every direction, from sweet potatoes finished on the barbecue to salad featuring watermelon radish and toasted almonds. Straight off a hot grill, slim broccolini and jewel-pink wild-caught tuna ensure you’re hooked.
We will send you:
- 2 Ocean Wise wild-caught tuna steaks
- 1 Scallion
- 1 Watermelon radish
- 1 Bunch of broccolini
- 100g String peas (sugar snap peas or snow peas)
- 1 Head of lettuce
- 450g Sweet potatoes
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 25g Almonds
- 8g Smoky Cajun spices (smoked paprika, mustard, onion, garlic, oregano, thyme, kosher salt)
Contains: Almonds • Tuna • Milk • Mustard
You will need:
Large pan
Microwave
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
BBQ
Total Fat
43 g
Saturated Fat
11 g
Sodium
820 mg
Total Carb
74 g
Sugars
24 g
Protein
48 g
Fibre
17 g
Preparation
Grill the sweet potatoes
- Heat the BBQ on high, making sure to oil the grill first.
- Pierce the sweet potatoes multiple times all over the surface. Microwave, 5 to 6 min., until beginning to soften.
- Cut the sweet potatoes lengthwise into ½ inch wedges. In a medium bowl, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Add to the BBQ and grill, 4 to 5 min. per side, until browned and cooked through.
Mise en place
- Meanwhile, thinly slice the lettuce crosswise.
- Remove the stem ends of the broccolini. In a large bowl, toss with a drizzle of oil and S&P.
- Cut the watermelon radish into matchsticks.
- Remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Thinly slice each pod lengthwise.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
- In a small bowl, make the cajun butter by microwaving 2 tbsp butter (double for 4 portions), in 15 sec. increments, until melted. Add the white bottom of the scallion and ½ the remaining spices; stir well.
Toast the almonds
- Heat a large, dry pan on medium.
- Add the almonds and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant.
Grill the broccolini & tuna
- Pat the tuna dry and drizzle with oil; season with the remaining spices and S&P.
- Add the broccolini to the BBQ and grill, 2 to 3 min. per side, until tender.
- Add the tuna* to the BBQ and grill, 1 to 2 min. per side for medium-rare, or until cooked as desired.
Make the salad
- Meanwhile, in a second large bowl, combine the lettuce, almonds, watermelon radish, string peas and vinaigrette.
Plate your dish
- Divide the sweet potatoes, salad, broccolini and tuna (slice beforehand if desired) between your plates.
- Drizzle with the cajun butter.
- Garnish with the green top of the scallion. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
