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.
Wild-caught Tuna Steak, Refried Beans & Roasted Pepper Salsa
Spice up your life with Mexican-inspired feast! Starring juicy, sustainably-sourced yellowfin tuna steaks for a fresh twist. You'll whip up some satisfying refried beans, then build the bowl with roasted sweet potato and creamy guacamole. Finish with a roasted pepper salsa for a pop of colour.
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 4 wild-caught yellow fin tuna steaks (Fish)
- 1 handful of fresh coriander
- 2 pepper
- 1 unwaxed lime
- 2 avocado
- 2 shallot
- 2 sweet potato
- 460g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 200g baby tomatoes
- 2 tsp cumin seeds
Nutritional Information
Calories: 653
Protein: 46g
Carbs: 64g
Fat: 24g
Wild-caught Tuna Steak, Refried Beans & Roasted Pepper Salsa
Spice up your life with Mexican-inspired feast! Starring juicy, sustainably-sourced yellowfin tuna steaks for a fresh twist. You'll whip up some satisfying refried beans, then build the bowl with roasted sweet potato and creamy guacamole. Finish with a roasted pepper salsa for a pop of colour.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a small bowl, a medium bowls, a sieve, a masher, a measuring jug, a large saucepan & a large frying pan
Roast the veg
- Cut the sweet potatoes into wedges. Quarter the peppers lengthways and remove the core
- Place both onto the lined baking tray and toss 1 tsp oil, a pinch of salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
Make the guacamole & salsa
- In the meantime, roughly chop the coriander. Halve the lime
- Dice the avocado into 1cm cubes, then mash with the back of a fork and place into the small bowl
- Add the coriander and the juice from half the lime. Season to taste with salt and pepper
- Quarter the tomatoes. Finely dice the shallots
- Add both to the medium bowl, with the juice from the remaining lime and a pinch of salt and pepper
Fry the tuna
- Season the tuna with salt and pepper
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the tuna and cook for 7 mins, per side, until cooked through. Remove and leave to rest
Re-fry the beans
- Meanwhile, drain and rinse the beans
- Heat the large saucepan with 1 tsp oil on medium heat. Once hot, add the beans, cumin seeds and 100ml water
- Simmer for 3-4 mins, until the liquid has reduced by half. Mash the beans and season with salt and pepper. Add a splash more water for a smoother texture, if necessary
Finish & plate up
- Once the pepper is cooked, roughly chop into small pieces and mix into the tomatoes
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the sweet potato wedges into bowls, with the guacamole, salsa and refried beans alongside. Top with the tuna steaks
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