Blackened Tuna Steak with Garlic Mash

Blackened Tuna Steak with Garlic Mash

6 points per serving


Tuna Steak (approximately 2 points worth)
1 teaspoon of oil - preferably chilli oil (1 point)
Cajun spices
Black (or mixed) pepper
Salt
Paprika
Garlic cloves
Potatoes (enough for produce 3 scoops of mash at 3 points)
(low fat marg & skim milk for mash)
Vegetables of your choice - cooked as you like them

1. Marinate a tuna steak in 1 teaspoon of chilli oil (or any other kind of oil if you don't have this) mixed with Cajun spices, black (or mixed) pepper, salt, paprika and any other spices you fancy depending on your taste. Make sure the fish is well coated with the mixture on both sides. Ideally the fish is best left to marinate over night but a couple of hours would suffice if you don't have the time.
2. Cook the tuna steak by either using a griddle pan (gives that lovely chargrilled look) or by grilling it or baking it in the over. Keep basting the fish with any left over mixture while cooking.
3. While the fish is cooking - bake a few garlic cloves in their skins in the oven.
4. Meanwhile cook some potatoes and mash with a little margarine and milk.
5. Once the garlic is cooked split the skins and squeeze out the garlic pulp into the mashed potato (use as much garlic as desired according to your taste), mix some fresh chopped parsley or cooked onion through the mash potato too (or as an alternative).
6. Once the fish is cooked serve it on top of the mash potato and surround the mash with your choice of vegetables - personally I like to serve this with stir-fried vegetables or roasted vegetables.