Ingredients
- 2 Pears
- 2 Tuna Steaks
- 3 Parsnips
- 1 kg Baby Pototoes
- Drizzle Olive Oil
- 4 whole Garlic bulbs
- 1 Lemon
- Sprig of thyme
- Sea salt and freshly ground black pepper
The simplicity of this dish is brilliant especially if you're busy, once cooking you only need to tend to it once to flip over. We discovered it on a snowy day when we took stock and thought hmmm what goes with parsnips & potatoes?
Instructions
- Heat your oven 200c
- In a large roasting dish place your tuna steaks.
- Chop your potatoes and parsnips with skin on or off (optional) Spinkle these all around the roasting dish
- Bash your garlic cloves and throw those in (skins on)
- Pluck your thyme and spinkle along with a generous grinding of sea salt & black pepper.
- Squeeze a lemon over the entire ingredients and throw on a few slices.
- Drizzle olive oil all over
- Bake for 20 minutes, turn over and cook for a further 20-25 minutes until golden.
- Serve on it's own or with blanched steamy spring greens and veggie gravy