Tuna Steak & Miso Potatoes

A vibrant, summery midday meal high in protein and carbohydrates fuelling your next run.

Ingredients

Serves 2

2 tuna steaks

3 medium potatoes
1 tbsp white miso
1 tbsp gochugaru flakes
1/2 bunch of coriander
1 cucumber 
1 carrot
1 lime
2cm ginger
1 garlic clove
2 spring onions
1 tbsp maple syrup
2 tbsp mixed sesame seeds
2 tbsp crispy fried onions
1 tbsp olive oil 

1. Here are your ingredients. Preheat oven to 180C.

2. Peel the potatoes and cut into quarters. Place them on a greased tray, drizzle with oil, add miso and toss together. Put in the oven for 35-40 minutes, shaking occasionally.

3. To make the slaw, slice the cucumber into quartets, peel the carrot and thinly slice. Slice the spring onion, chop the coriander, garlic and ginger, and add everything to the bowl.

4. Zest and juice the lime and mix it through the slaw together with the maple syrup, gochugaru flakes, mixed sesame seeds and crispy onions.

5. Remove the miso potatoes from the oven and set aside.

6. Preheat a non-stick frying pan on high heat, add a splash of oil and cook tuna steaks on both sides of 30 seconds.

7. Season with salt and pepper, and serve immediately with the baked miso potatoes and crushed cucumber slaw.