Cook: 40 min
900g even-sized Sweet potatoes, (orange fleshed, if possible)
3 tbsp Olive oil
4x170g tuna steaks, (yellow fin or skipjack)
2 tsp mixed peppercorns
1. Preheat the oven to 200ºC/400ºF/Gas Mark 6.
2. Wash the sweet potatoes and cut them into wedges. Place two tablespoons of the olive oil in a roasting tin with a teaspoon of the salt. Add the sweet potato wedges, ensuring they are all well coated in the oil. Bake for 35-40 minutes, turning once until completely tender and lightly golden.
2. Meanwhile, make the roasted chilli mayonnaise. Cut the chillies in half, remove seeds and place in a small roasting tin. Drizzle over the olive oil and roast for 10-15 minutes until the skins have blackened. Remove from the oven and leave until cool enough to handle.
3. Remove the skins and chop the flesh. Place in the bowl and beat in the mayonnaise, garlic, parsley and lime juice. Season to taste.
4. Heat a large heavy-based frying pan over a fairly high heat. Crush the peppercorns in a pestle and mortar or in a coffee mug using the end of a rolling pin. Press them firmly on the outside of each tuna steak. Add the remaining tablespoon of oil to the heated pan and then add the peppered tuna steaks. Cook for 2 minutes on each side, or a little longer if you don’t like your fish too rare. Season with a little salt.
5. To serve, place a pile of the sweet potato wedges on the bottom of each warmed plate and arrange the peppered tuna steaks on top. Add a good spoonful of the roasted chilli mayonnaise to the side and drizzle the remainder around the edges of each plate.