A light and delicious recipe perfect for tuna. Fresh tuna steaks are beautifully seared & served with chermoula roasted carrots for a quick and simple dinner. Bright, herby, and delicious!
Tuna & Chermoula Carrots
Tuna & Chermoula Carrots
with sunflower seeds & fresh leaves
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Carrot
- Onion
- Onions
- Pesto Princess Chermoula Paste
- Salad Leaves
- Sunflower Seeds
- Tuna Steak
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
GOLDEN CARROTS
Preheat the oven to 200°C. Spread the carrot wedges out on a roasting tray, coat in a small drizzle of oil, the chermoula paste and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
SUNNY SUNFLOWER SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
SEARED TUNA
Pat the tuna dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the tuna and fry for 30-60 seconds per side until seared (cook the tuna for longer if you would like it cooked through). In the final minute, baste the fish with a knob of butter (optional). Remove from the pan, reserving the pan juices, and season. Rest for 2 minutes before slicing.
LEVEL UP YOUR ROAST
When the carrots have been in the oven for 10 minutes, scatter over the onion wedges and return to the oven for the remaining roasting time. On completion, toss the toasted seeds through the onions and carrots.
TIME TO DINE!
Lay down the shredded leaves and top with the seared tuna slices. Serve the roasted carrots and onion alongside and drizzle over the pan juices. Wow, Chef!
Carrot - 240g
Pesto Princess Chermoula Paste - 10ml
Sunflower Seeds - 10g
Tuna Steak - 150g
Onion - 1
Salad Leaves - 20g
GOLDEN CARROTS
Preheat the oven to 200°C. Spread the carrot wedges out on a roasting tray, coat in a small drizzle of oil, the chermoula paste and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
SUNNY SUNFLOWER SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
SEARED TUNA
Pat the tuna dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the tuna and fry for 30-60 seconds per side until seared (cook the tuna for longer if you would like it cooked through). In the final minute, baste the fish with a knob of butter (optional). Remove from the pan, reserving the pan juices, and season. Rest for 2 minutes before slicing.
LEVEL UP YOUR ROAST
When the carrots have been in the oven for 10 minutes, scatter over the onion wedges and return to the oven for the remaining roasting time. On completion, toss the toasted seeds through the onions and carrots.
TIME TO DINE!
Lay down the shredded leaves and top with the seared tuna slices. Serve the roasted carrots and onion alongside and drizzle over the pan juices. Wow, Chef!
Carrot - 480g
Pesto Princess Chermoula Paste - 20ml
Sunflower Seeds - 20g
Tuna Steak - 300g
Onion - 1
Salad Leaves - 40g
GOLDEN CARROTS
Preheat the oven to 200°C. Spread the carrot wedges out on a roasting tray, coat in a small drizzle of oil, the chermoula paste and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
SUNNY SUNFLOWER SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
SEARED TUNA
Pat the tuna dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the tuna and fry for 30-60 seconds per side until seared (cook the tuna for longer if you would like it cooked through). In the final minute, baste the fish with a knob of butter (optional). Remove from the pan, reserving the pan juices, and season. Rest for 2 minutes before slicing.
LEVEL UP YOUR ROAST
When the carrots have been in the oven for 10 minutes, scatter over the onion wedges and return to the oven for the remaining roasting time. On completion, toss the toasted seeds through the onions and carrots.
TIME TO DINE!
Lay down the shredded leaves and top with the seared tuna slices. Serve the roasted carrots and onion alongside and drizzle over the pan juices. Wow, Chef!
Carrot - 720g
Pesto Princess Chermoula Paste - 30ml
Sunflower Seeds - 30g
Tuna Steak - 450g
Onions - 2
Salad Leaves - 60g
GOLDEN CARROTS
Preheat the oven to 200°C. Spread the carrot wedges out on a roasting tray, coat in a small drizzle of oil, the chermoula paste and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
SUNNY SUNFLOWER SEEDS
Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan and set aside to cool.
SEARED TUNA
Pat the tuna dry with paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the tuna and fry for 30-60 seconds per side until seared (cook the tuna for longer if you would like it cooked through). In the final minute, baste the fish with a knob of butter (optional). Remove from the pan, reserving the pan juices, and season. Rest for 2 minutes before slicing.
LEVEL UP YOUR ROAST
When the carrots have been in the oven for 10 minutes, scatter over the onion wedges and return to the oven for the remaining roasting time. On completion, toss the toasted seeds through the onions and carrots.
TIME TO DINE!
Lay down the shredded leaves and top with the seared tuna slices. Serve the roasted carrots and onion alongside and drizzle over the pan juices. Wow, Chef!
Carrot - 960g
Pesto Princess Chermoula Paste - 40ml
Sunflower Seeds - 40g
Tuna Steak - 600g
Onions - 2
Salad Leaves - 80g
Woolies Products in this dish
