Monday, 9 September 2013

Garlic Tuna, Salsa and Roasted Spiced Butternut Squash

This recipe is in the October 2013 Slimming World Magazine. I have adapted it to my tastes. It is delicious! You have the meatiness of the tuna, the soft and warm sweetness of the butternut squash and the zing and kick from the light refreshing salsa, topped off with a crunchy salad.

The whole meal is syn free on extra easy.

Preheat oven 200c, 400f, gas mark 5

Salsa Ingredients

1 red onion finely diced
4 red chillies deseeded and deveined and finely chopped
1 red and 1 yellow pepper finely diced
1 tin chopped tomatoes
2 tsp dried oregano
juice of 3 limes
1 tsp sweetener
handful of chopped coriander leaves
salt and pepper to season

Salsa Method

Mix all the ingredients together in a bowl and let it stand for at least 20 minutes.

Spiced Roasted Butternut Squash Ingredients

1 butternut squash, peeled and cubed
1 tsp ground cumin
1 tsp ground cinnamon
½ tsp cayenne pepper
salt and pepper to season


Spray a baking sheet with frylight, cover in a single layer with the squash and spray the squash with more frylight. Sprinkle over the cumin, cinnamon and cayenne pepper, then season, toss the squash to cover and bake for 35 - 40 minutes, turning and spraying half way through cooking.

Tuna Ingredients

2 8oz tuna steaks
½ tsp garlic salt
fresh ground black pepper


Spray the tuna steaks with frylight, heat a griddle pan till smoking, sprinkle the garlic salt and pepper over the tuna and griddle the tuna for 2 minutes each side or till done to your liking.

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