For the sweet potatoes, 8 large sweet potatoes peeled and cut into 1 cm cubes (1.5 kg)
4 tablespoons of melted butter
1 teaspoon of salt or to taste
1 pinch of black pepper or red pepper flakes
1 tablespoon of grated lime zest
For the tuna
800g of red tuna, sliced into 2 cm thick strips
1/4 cup of olive oil (60ml)
1 teaspoon of salt or to taste
For the sauce
1 tablespoon of chopped fresh parsley
1 cup of heavy cream (240ml)
1/2 cup of plain yogurt (120g)
1/2 teaspoon of salt or to taste
For the sweet potatoes, 8 large sweet potatoes peeled and cut into 1 cm cubes (1.5 kg)
4 tablespoons of melted butter
1 teaspoon of salt or to taste
1 pinch of black pepper or red pepper flakes
1 tablespoon of grated lime zest
For the tuna
800g of red tuna, sliced into 2 cm thick strips
1/4 cup of olive oil (60ml)
1 teaspoon of salt or to taste
For the sauce
1 tablespoon of chopped fresh parsley
1 cup of heavy cream (240ml)
1/2 cup of plain yogurt (120g)
1/2 teaspoon of salt or to taste
Cook the sweet potatoes: in a large pot with plenty of boiling water, cook the sweet potatoes for 5 minutes
Drain and let cool completely. Reserve
Heat half of the butter in a large frying pan over high heat
Add half of the sweet potato and fry for 10 minutes or until tender and golden
Repeat the operation with the remaining butter and sweet potato
Season with salt and black pepper or red pepper flakes
Dust with grated lime zest and reserve in a warm place
Prepare the tuna: season the tuna slices with olive oil and salt
In a grill pan, sear the tuna for 2 minutes on each side (it will be cooked to perfection)
If desired, well-done, grill for more time
Reserve in a warm place
Prepare the sauce: in a medium pot, vigorously mix all the ingredients
Heat over low heat only to warm, without letting it boil
Serve alongside the tuna and sweet potatoes
1040 calories per serving
