eCook Meal
Tuna & Hazelnut Salsa
with crispy baby potatoes & charred green beans
Fresh, nutty, crunchy and zesty – this one is bound to be a winner. A smear of creamy pea purée is topped with a golden, pan-fried tuna fillet, and adorned with a zesty hazelnut & parsley salsa. Served alongside crispy smashed baby potatoes and charred green beans.
Serving guide
Choose your portion size.
PARBOILED POTS
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside.
SMASHED POTATOES
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil, ½ the NOMU rub, and season. Roast in the hot oven until crispy, 25-30 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 4-5 [5-6]|#7DA0D7 minutes (shifting occasionally). Remove from the pan, season, and cover.
PEA PUREÉ
Return the pan to medium heat with a knob of butter and a drizzle of oil. When hot, fry the Peas and the garlic until fragrant, 2-3 minutes (shifting constantly). Pour in the cream and simmer until heated through, 1-2 minutes. Place the pea and cream mix in a blender, season, and pulse until a smooth purée. Add water in 10ml increments if it’s too thick for your liking. Cover and set aside.
NUTTY SALSA
Place the Hazelnuts in a clear pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the parsley, the toasted nuts, and ½ the lemon juice.
FRY THE FISH
Return the pan to medium-high heat with a drizzle of oil. Pat the tuna dry with paper towel. When hot, sear the fish until golden, 20-30 seconds per side. Remove from the pan and season.
DINNER FOR ROYALTY
Smear the pea puree on a plate. Top with the tuna and the nut salsa. Serve alongside the smashed potatoes and the charred green beans. Drizzle over the remaining lemon juice. Dive in, Chef!
PARBOILED POTS
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside.
SMASHED POTATOES
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil, ½ the NOMU rub, and season. Roast in the hot oven until crispy, 25-30 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 4-5 [5-6]|#7DA0D7 minutes (shifting occasionally). Remove from the pan, season, and cover.
PEA PUREÉ
Return the pan to medium heat with a knob of butter and a drizzle of oil. When hot, fry the Peas and the garlic until fragrant, 2-3 minutes (shifting constantly). Pour in the cream and simmer until heated through, 1-2 minutes. Place the pea and cream mix in a blender, season, and pulse until a smooth purée. Add water in 10ml increments if it’s too thick for your liking. Cover and set aside.
NUTTY SALSA
Place the Hazelnuts in a clear pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the parsley, the toasted nuts, and ½ the lemon juice.
FRY THE FISH
Return the pan to medium-high heat with a drizzle of oil. Pat the tuna dry with paper towel. When hot, sear the fish until golden, 20-30 seconds per side. Remove from the pan and season.
DINNER FOR ROYALTY
Smear the pea puree on a plate. Top with the tuna and the nut salsa. Serve alongside the smashed potatoes and the charred green beans. Drizzle over the remaining lemon juice. Dive in, Chef!
PARBOILED POTS
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and set aside.
SMASHED POTATOES
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil, ½ the NOMU rub, and season. Roast in the hot oven until crispy, 30-35 minutes. Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 5-6 [6-7]|#7DA0D7 minutes (shifting occasionally). Remove from the pan, season, and cover.
PEA PUREÉ
Return the pan to medium heat with a knob of butter and a drizzle of oil. When hot, fry the Peas and the garlic until fragrant, 3-4 minutes (shifting constantly). Pour in the cream and simmer until heated through, 1-2 minutes. Place the pea and cream mix in a blender, season, and pulse until a smooth purée. Add water in 10ml increments if it’s too thick for your liking. Cover and set aside.
NUTTY SALSA
Place the Hazelnuts in a clear pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the parsley, the toasted nuts, and ½ the lemon juice.
FRY THE FISH
Return the pan to medium-high heat with a drizzle of oil. Pat the tuna dry with paper towel. When hot, sear the fish until golden, 20-30 seconds per side. Remove from the pan and season.
DINNER FOR ROYALTY
Smear the pea puree on a plate. Top with the tuna and the nut salsa. Serve alongside the smashed potatoes and the charred green beans. Drizzle over the remaining lemon juice. Dive in, Chef!
PARBOILED POTS
Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 15-20 minutes. Drain and set aside.
SMASHED POTATOES
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil, ½ the NOMU rub, and season. Roast in the hot oven until crispy, 30-35 minutes. Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
GREEN BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 5-6 [6-7]|#7DA0D7 minutes (shifting occasionally). Remove from the pan, season, and cover.
PEA PUREÉ
Return the pan to medium heat with a knob of butter and a drizzle of oil. When hot, fry the Peas and the garlic until fragrant, 3-4 minutes (shifting constantly). Pour in the cream and simmer until heated through, 1-2 minutes. Place the pea and cream mix in a blender, season, and pulse until a smooth purée. Add water in 10ml increments if it’s too thick for your liking. Cover and set aside.
NUTTY SALSA
Place the Hazelnuts in a clear pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the parsley, the toasted nuts, and ½ the lemon juice.
FRY THE FISH
Return the pan to medium-high heat with a drizzle of oil. Pat the tuna dry with paper towel. When hot, sear the fish until golden, 20-30 seconds per side. Remove from the pan and season.
DINNER FOR ROYALTY
Smear the pea puree on a plate. Top with the tuna and the nut salsa. Serve alongside the smashed potatoes and the charred green beans. Drizzle over the remaining lemon juice. Dive in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R296.19
for 4 servings · R74.05 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R31.99 · 8% of packR2.56
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Fresh Parsley needs 10 gParsley Refill 8 g 8 g at R23.99 · 1.25× packR29.99
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Hazelnuts needs 40 gNescafé Hazelnut Cappuccino Sachets 10 x 18 g 18 g at R79.99 · 2.2× packsR177.76
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Fresh Cream needs 200 mlFresh Full Cream Milk 2 L 2 L at R40.99 · 10% of packR4.10
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
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Baby Potatoes needs 800 gBaby Potatoes 700 g 700 g at R24.99 · 1.14× packR28.56
Not in the Woolies basket — source these elsewhere:
- NOMU Seafood Rub
- Line-caught Tuna Steaks
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Tuna & Hazelnut Salsa?
The preparation time for Tuna & Hazelnut Salsa with crispy baby potatoes & charred green beans is between 25 and 45 minutes.
What is the total time required to make Tuna & Hazelnut Salsa with crispy baby potatoes & charred green beans?
The total time required to make Tuna & Hazelnut Salsa with crispy baby potatoes & charred green beans is between 40 and 60 minutes.
How many servings does Tuna & Hazelnut Salsa provide?
4 servings
What are the main ingredients in Tuna & Hazelnut Salsa?
Baby Potatoes, Fresh Cream, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Beans, Hazelnuts, Lemon Juice, Line-caught Tuna Steak/s, Line-caught Tuna Steaks, NOMU Seafood Rub, Peas
What is the nutritional information of Tuna & Hazelnut Salsa?
Calories: 574, Carbs: 54 grams, Fat: grams, Protein: 42.5 grams, Sugar: 12.2 grams, Salt: 666 grams
How do I prepare Tuna & Hazelnut Salsa?
NUTTY SALSA: Place the hazelnuts in a clear pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the parsley, the toasted nuts, and ½ the lemon juice. DINNER FOR ROYALTY: Smear the pea puree on a plate. Top with the tuna and the nut salsa. Serve alongside the smashed potatoes and the charred green beans. Drizzle over the remaining lemon juice. Dive in, Chef! FRY THE FISH: Return the pan to medium-high heat with a drizzle of oil. Pat the tuna dry with paper towel. When hot, sear the fish until golden, 20-30 seconds per side. Remove from the pan and season. PEA PUREÉ: Return the pan to medium heat with a knob of butter and a drizzle of oil. When hot, fry the peas and the garlic until fragrant, 2-3 minutes (shifting constantly). Pour in the cream and simmer until heated through, 1-2 minutes. Place the pea and cream mix in a blender, season, and pulse until a smooth purée. Add water in 10ml increments if it’s too thick for your liking. Cover and set aside. GREEN BEANS: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the green beans until starting to char, 4-5 [5-6]|#7DA0D7 minutes (shifting occasionally). Remove from the pan, season, and cover. SMASHED POTATOES: Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle over some oil, ½ the NOMU rub, and season. Roast in the hot oven until crispy, 25-30 minutes. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). PARBOILED POTS: Preheat the oven to 200°C. Place the baby potatoes in a pot of salted water. Bring to a boil and cook until easily pierced with a fork but still firm, 10-15 minutes. Drain and set aside.
What should be prepared from my kitchen to make Tuna & Hazelnut Salsa?
Baby Potatoes, Fresh Cream, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Beans, Hazelnuts, Lemon Juice, Line-caught Tuna Steak/s, Line-caught Tuna Steaks, NOMU Seafood Rub, Peas
How many calories does Tuna & Hazelnut Salsa have?
574 calories
How much fat content does Tuna & Hazelnut Salsa have?
grams