Tuna with Sweet Potatoes and Peach Salsa
Main Dishes • World
Description
Tuna with Sweet Potatoes and Peach Salsa
Ingredients
- Olive Oil 1½ tablespoons
- Vegetable Oil 15 fl oz
- Tuna 5 oz
- Sweet Potato 10 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 375°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.
Step 5
On serving plates, place the fish, add the sweet potato, and top with salsa.
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