Tuna with Sweet Potatoes and Peach Salsa

Main Dishes | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Tuna with Sweet Potatoes and Peach Salsa

Ingredients

Olive Oil - 1½ tablespoons
Vegetable Oil - 17 fl oz
Tuna - 7.1 oz
Sweet Potato - 7.9 oz
Red Curry Powder - 1 tablespoon
Donut Peaches - 1 piece
Balsamic Vinegar - 1 tablespoon
Marinated cherries - 10 pieces
Basil - 2 tablespoons
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Heat a deep fryer or a deep skillet filled 1/3 with sunflower oil to 374°F. If you don't have a thermometer, you can check the temperature by dropping a piece of bread into the oil. At the right temperature, the bread will brown in about 40 seconds.

Step 2

To make the salsa, heat olive oil and vinegar in a small saucepan for 2–3 minutes. Cut the peach in half, remove the pit, and dice it. Cut the cherry tomatoes into quarters. Combine the peach and tomatoes in a bowl, add basil, salt, and pepper, mix, and then pour in the vinegar and oil. Let it marinate.

Step 3

Preheat a grill pan. Drizzle it with olive oil and grill the tuna for 2–3 minutes on each side.

Step 4

Slice the sweet potato into thin rounds and fry in the deep fryer or skillet for 30 seconds to 1 minute until crispy. In a small bowl, mix curry powder with a tablespoon of salt. Remove the sweet potato, pat it dry, and generously sprinkle with the spice mix.