Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the roast vegetables
- 4 heritage beetroots, scrubbed and halved
- 1 sweet potato, peeled and cut into chunks
- 1 small Acorn squash, skin on and cut into rounds
- 3 baby aubergines, halved
- 2 tbsp olive oil
- 2 thyme sprigs
- salt and freshly ground black pepper
For the butterbeans
- 400g tin butterbeans, drained, rinsed and dried
- pinch smoked paprika
For the tuna
- 400g/14oz thick-cut tuna steak
- olive oil, for drizzling
- salt and freshly ground black pepper
- rocket leaves, to serve
- beetroot leaves, to serve
For the dressing
- 150g/5½oz Greek-style yoghurt
- 1 garlic clove, finely chopped
- 2 tbsp olive oil
- salt and freshly ground black pepper
For the green sauce
- 1 preserved lemon, diced
- 2 garlic cloves, finely chopped
- 1 green chilli, diced
- 1 bunch fresh dill, chopped
- splash red wine vinegar
- 6 anchovy fillets, chopped
- 2–4 tbsp olive oil
Method
To make the roast vegetables, preheat the oven to 200C/180C Fan/Gas 6. Place the vegetables in a roasting tin, drizzle with the oil and sprinkle with the thyme. Season with salt and pepper and toss to thoroughly coat in the oil. Roast for 30–40 minutes until the vegetables are tender.
To make the butterbeans, preheat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the butterbeans until crisp then transfer to kitchen paper to drain. Sprinkle with the smoked paprika.
To make the tuna, place a griddle pan over a medium heat. Drizzle the tuna steaks with a little oil and season with salt and pepper. When the pan is hot, add the steaks and cook for 1 minute on both sides until the outsides of the steak have browned but the inside is still pink, or until cooked to your liking. Cut into chunks and set aside.
To make the dressing, mix all the ingredients together in a bowl. Season with salt and pepper.
To make the green sauce, mix all the ingredients together in a bowl.
To serve, spread the dressing on a serving platter. Top with the roast vegetables, spoon over the green sauce and add the tuna chunks. Garnish with the rocket and beetroot leaves and sprinkle over the fried butterbeans.
