Tuna with hasselback potatoes & fennel & apple slaw

Serving size

1 person 2 people 4 people

Ingredients

2 wild-caught albacore tuna steak (Fish)
1 courgette (use half)
150g baby white potatoes
1 fennel (use half)
1 carrot (use half)
1 apple (use half)
1 unwaxed lemon (use half)
1 tbsp Dijon mustard (use half) (Mustard)

(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
1 spring onion
80g almond yoghurt (use half) (Nuts)

(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)

Allergens

Contains: Fish, Mustard, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	86Kcal	714Kcal
	358kJ	2989kJ
Fat	3.0g	25g
of which saturates	0.3g	2.9g
Carbohydrates	6g	48g
of which sugars	2.4g	20g
Protein	9.2g	77g
Salt	0.09g	0.76g
Fibre	1.2g	9.9g

Ingredients

1 tbsp Dijon mustard (Mustard)

(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
1 courgette
1 unwaxed lemon
80g almond yoghurt (Nuts)

(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
2 spring onion
1 carrot
1 apple
1 fennel
900g baby white potatoes
2 wild-caught albacore tuna steak (Fish)

Allergens

Contains: Fish, Mustard, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	59Kcal	421Kcal
	248kJ	1762kJ
Fat	1.0g	7.4g
of which saturates	0g	0.6g
Carbohydrates	7g	47g
of which sugars	2.8g	20g
Protein	6.0g	42g
Salt	0.1g	0.71g
Fibre	1.3g	9.4g

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Prep in 10 High protein 5 of 5 a day New Low sat fat

Tuna with hasselback potatoes & fennel & apple slaw

Name: Tuna with hasselback potatoes & fennel & apple slaw
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: British
Ingredients: 1 tbsp Dijon mustard; 1 courgette; 1 unwaxed lemon; 80g almond yoghurt; 2 spring onion; 1 carrot; 1 apple; 1 fennel; 900g baby white potatoes; 2 wild-caught albacore tuna steak

Prep time: 0 mins

Total time: 30 mins

Cuisine: British

Food group: Fish

Tuna with hasselback potatoes & fennel & apple slaw

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Preheat the oven to 240C/ fan 220C / gas mark 9, cut the courgette in half and score. Score the potatoes and place on a lined baking tray with the courgette , brush with 1 tsp of oil and sea salt and black pepper and bake for 30 mins.
To make the slaw, julienne peel the carrot, fennel and apple, add salt and pepper and 1/2 the yoghurt & the juice of 1/2 a lemon. Add the rest of the yoghurt to a bowl, add the remaining the lemon juice and mustard and season with salt and pepper and mix.
Heat a medium non-stick pan with 1 tbsp oil on a medium-high heat. Season the tuna with salt and pepper and cook for 3-5 mins on both sides.
To plate add the potatoes and slaw to the plate with the courgette and add the tuna, drizzle with the yoghurt dressing.