GLAZED meaty fish with robust Asian flavours and served with a colourful mash for a speedy midweek supper.
600g sweet potatoes, peeled and chopped
a thumb-sized piece ginger, peeled and grated
1 bunch spring onions, chopped into 2cm pieces
2 tuna steaks
4.0 tbsp soy sauce
1. Add the potatoes to a pan of boiling water and cook until tender. Drain then put back in the pot with a knob of butter and the ginger then mash until smooth. Keep warm.
2. Heat a little oil in a wide pan and add the onions. Cook for about 5 minutes until softened. Move the onions to the edge of the pan and turn up the heat. Add the tuna and cook for 1 minute each side for rare, 2 for medium. Add the soy sauce to the pan and turn the tuna and onions to coat.
3. Serve the tuna topped with the onions and the mash on the side.