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    Chargrilled Tuna with Lemon Aïoli and Sweet Potato Chips

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    Chargrilled Tuna with Lemon Aïoli and Sweet Potato Chips

    A more sophisticated version of good old fish and chips.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2


    • 2 x 140g tuna steaks
    • 3 tbsp extra virgin olive oil
    • 500g sweet potatoes, peeled
    • 2 tbsp plain flour
    • 2 tsp Bart Ras el Hanout
    • 4 cloves garlic
    • 100ml Waitrose Reduced Calorie Mayonnaise
    • Grated zest of ½ lemon


    1. Preheat the oven to 220°C, gas mark 7. Brush the tuna steaks with 1 tablespoon of the olive oil and season.
    2. Cut the sweet potatoes into chunky chips 1-2cm thick and pat dry with kitchen roll. Mix together the flour and ras el hanout on a plate and season. Roll the sweet potato chips in the flour until evenly coated, then set aside. Heat the remaining olive oil in a roasting tin in the preheated oven for 2 minutes. Add the sweet potatoes and whole garlic cloves, and turn in the oil until completely coated. Roast in the oven for 8-10 minutes, until the sweet potato chips are golden brown and tender. The garlic will be soft after 6 minutes, so lift this out once it's cooked and set aside.
    3. To make the aïoli, crush the cooked garlic and stir into the mayonnaise along with the lemon zest, adding seasoning to taste.
    4. Heat a griddle pan until very hot and beginning to smoke. Add the tuna steaks, press flat on the griddle with a palette knife and cook over a medium heat for 2-3 minutes, or until they lift off the surface easily. Turn over and cook for a further 2-3 minutes. With 4 minutes' total cooking time, the tuna will still be pink in the centre; with 6 minutes, it will be just cooked through to the centre.
    5. Place the sweet potatoes on a piece of kitchen roll to drain. Arrange the chargrilled tuna with the sweet potato chips and aïoli on a platter. Serve with a mixed salad.

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