Ingredients (10 portions)PreparationAdvanced preparation
Pre-heat the grill and an oven to 180ºC / 350ºF Gas mark 4. Prepare & trim the tuna steaks. Pre heat a grill or char grill as appropriate.
1. Arrange the tuna on a grill tray and marinate with the lime juice and garlic paste.
2. Decant the salsa into a saucepan and heat gently.
3. Place the washed & prepared sweet potatoes on a baking tray, cover in foil and bake in the pre heated oven until cooked, approximately 45 minutes.
4. Char grill the tuna steak both sides until browned and thoroughly cooked as required.
5. Serve centre of plate on a large heated plate with a dish of warm or cold salsa and baked sweet potato. Can be served with a green salad or vegetables of choice.
Handy hint
Can be served with KNORR Pataks range of poppadums. As an alternative to garlic the quorn can be marinated with the same amount of KNORR Pataks Korma Spice Blend Paste or one of the other varieties of the range.
Nutrition
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
CCPs
Always wash your hands after handling raw protein or root vegetables
Minimum cooking core temperature to 75oC for thoroughly cooked
Minimum holding temperature 63oC
Reheated food core temperature 82oC
Probes should be cleaned and sanitised before each test using approved wipes
Leftover food for recovery should be, chilled rapidly, covered, labeled, refrigerated and used within 24 hours
Discard leftover food of over 2 hours hot holding
| 
