Seared tuna with roast vegetables

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2


By Matt Tebbutt
From 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