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5 from 1 vote

Tuna Steaks with Sweet Potato and Pomegranate Salad

Tuna steaks served over the best sweet potato salad with pomegranate, cherry tomatoes, butter beans and a simple sherry vinaigrette.
Prep Time10 mins
Cook Time35 mins
Course: Main Course, Salad
Cuisine: Mediterranean
Keyword: pomegranate, salad, sweet potato, tuna steak
Servings: 4 people
Calories: 473kcal
Author: Carrie Carvalho


  • 4 tuna steaks
  • 1 large sweet potato
  • 200 gram cherry tomatoes, halved
  • 1 tin of butter beans
  • 1 red onion, sliced
  • 100 gram pomegranate seeds
  • 2 tbsp chopped fresh mint
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh coriander cilantro
  • olive oil
  • salt & pepper

Sherry Vinaigrette

  • 4 tbsp olive oil
  • 2 tbsp sherry vinegar
  • 2 tbsp lemon juice
  • salt & pepper to taste


  • Preheat your oven to 220°c/200 fan/425F/Gas 7
  • Peel and chop your sweet potato into ½ inch chunks. Toss with olive oil and a generous crack of salt & pepper.
  • Arrange the sweet potato chunks on a large baking sheet in a single layer and cook in the preheated oven for 30-35 minutes, tossing at the 15 minute mark, till starting to crisp around the edges. Allow to cool before adding to the rest of the salad ingredients.
  • To prepare the rest of the salad, first drain and rinse the tin of butter beans. Add to a large bowl with the onion, cherry tomatoes, pomegranate seeds and chopped herbs.
  • When the sweet potatoes are cooled, add to the bowl and mix everything together.
  • To make the dressing, add the oil, vinegar and lemon juice to a small jar or bowl and stir or shake to combine. Season to taste.
  • Drizzle the dressing over the salad, starting with 3 tablespoons. Toss together then taste and add more dressing as required. You may not need to use it all.
  • To cook the tuna steaks, first season them on both sides with salt & pepper then drizzle with a little olive oil.
  • Heat a griddle or frying pan over a high heat - you want it to be nice and hot to sear the tuna.
  • Add the steaks to the pan and cook over a high heat for 1-2 minutes on each side, depending on thickness. You want them to stay slightly pink in the middle.
  • Let the tuna rest for a couple of minutes before serving with the salad.


Calories: 473kcal | Carbohydrates: 32g | Protein: 33g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 43mg | Sodium: 80mg | Potassium: 971mg | Fiber: 8g | Sugar: 10g | Vitamin A: 9275IU | Vitamin C: 23mg | Calcium: 53mg | Iron: 4mg