- 1 tuna steak (fresh or frozen, defrosted)
- 2 king prawns or scampi
- 1/2 aubergine
- 1 courgette
- 3 cherry tomatoes
- 1 carrot
- 1/2 potato
- 1/4 tsp turmeric powder
- 1/8 tsp black pepper powder
- 1 tsp coconut oil
- 1/4 inch ginger root
- sea salt
- 1 tsp EVOO
- (optional) rocket leaves
- (optional) horse radish
- (optional) fresh lemon
In a frying pan or a wok, melt coconut oil. Add in chopped ginger root and spices. As the ginger starts releasing its flavour, throw in tuna and prawns (or scampi). Cook for about 1 minute on each side, sprinkle with salt and set aside.
In the meantime, slice vegetables finely and grill them on a grill or griddle, or simply in the oven. As they’re ready, sprinkle with salt and oil, and serve them with tuna and prawns (or scampi). Garnish with rocket leaves, horse radish and fresh lemon, if you like. Enjoy!