Tuna & Roasted Vegetables

INGREDIENTS

Fresh tuna steak

1 potato

½ butternut squash

½ red pepper

1 small courgette

1 red onion

½ tbsp olive oil

For the tomato sauce: -

1 red onion

400g tin chopped tomatoes

1 tbsp tomato puree

2 tsp paprika (optional)

1 tsp oregano or basil

1 tbsp olive oil

METHOD

For the vegetables: -

1.   Scrub potato and cut in to wedges.  Peel butternut squash and cut in to 1 inch chunks.  Chop pepper in to 1 inch chunks, thickly slice courgette and chop red onion in to large chunks.  Place in a large mixing bowl, add olive oil, salt and pepper and mix together thoroughly until all evenly coated.

2.   Place on a baking sheet and cook in the oven at 200 ºc or gas mark 6 for 35 – 45 minutes until all vegetables are tender.

For the sauce: -

1.   Finely chop red onion and sauté until transparent.

2.   Add paprika if desired, and cook for a further minute stirring continuously.

3.   Add remaining ingredients and season with salt and pepper.

4.   Cover and simmer on a low heat for 20 – 30 minutes until sauce thickens.

For the Tuna: -

Cook the tuna on either a non stick frying pan or griddle pan until cooked through, or to desired taste.