The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Tuna Steak, Roasted Tomato & Red Pepper Paella
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Prep in 10
High protein
1/3 daily fibre
New
7 plants
Low sat fat
Serving size
Ingredients
- 80g brown rice (brown rice (100%))
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 110g baby plum tomatoes
- 1 handful of fresh flat-leaf parsley
- 2 garlic clove
- 80g baby spinach
- 1 onion
- 2 wild-caught albacore tuna steak (Fish)
- 1 unwaxed lemon
- 1 tbsp paella spice mix (onion powder, paprika, turmeric powder, chilli powder, garlic powder, black pepper, garlic granules, white pepper, yeast extract powder, lemon juice powder, cumin, parsley, oregano, salt)
- 1 courgette
- 1 roasted red pepper (Red Peppers, Water, Salt, Acidity Regulator (Citric Acid))
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
Nutritional Information
Calories: 599
Protein: 45g
Carbs: 54g
Fat: 24g
Ingredients
- 1 roasted red pepper (use half) (Red Peppers, Water, Salt, Acidity Regulator (Citric Acid))
- 1 wild-caught albacore tuna steak (Fish)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 110g baby plum tomatoes (use half)
- 1 courgette (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 unwaxed lemon (use half)
- 80g baby spinach (use half)
- 1 onion (use half)
- 80g brown rice (use half) (brown rice (100%))
- 2 garlic clove
- 1 tbsp paella spice mix (use half) (onion powder, paprika, turmeric powder, chilli powder, garlic powder, black pepper, garlic granules, white pepper, yeast extract powder, lemon juice powder, cumin, parsley, oregano, salt)
Nutritional Information
Calories: 604
Protein: 45g
Carbs: 55g
Fat: 24g
Tuna Steak, Roasted Tomato & Red Pepper Paella
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Cooking Instructions
- Preheat the oven to 200C/fan 180C/gas mark 6. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Boil a half-kettle. Dissolve the stock cube in a jug with 300ml boiling water. Finely dice the onion. Finely chop or crush the garlic. Dice the courgette into 1-2cm cubes. Thinly slice the pepper. Roughly chop the parsley.
- Heat a large frying pan with 1 tbsp oil on medium heat. Cook the onion for 4 mins then add the garlic and courgette. Cook for 4-6 mins, until softened, then stir in the paella spice followed by the tomato paste, red pepper and stock. Simmer for 4-6 mins, until the sauce has thickened. Add the parsley and spinach in the final minute of cooking, then stir in the cooked rice. Add the juice from half the lemon and season with sea salt to taste.
- Zest the lemon. Halve the tomatoes and place them on a lined baking tray alongside the tuna. Drizzle with 1 tbsp oil and sprinkle with lemon zest, sea salt and black pepper. Bake in the oven for 8-10 mins, until the tuna is cooked.
- Add a splash of hot water to the paella to loosen if necessary before serving in bowls. Top with the tuna and tomatoes. Sprinkle with remaining parsley and serve remaining lemon as wedges.
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