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Fresh Tuna and Celeriac Mash

 A tasty supper dish that is quick and easy to prepare.  Healthy seasonal vegetables make it good value for money and very nutritious too.

2 tuna steaks

1 small celeriac

A few handfuls of mixed seasonal dark green leaves (I used a mix of kale and spinach)

Teaspoon wholegrain mustard

Black pepper to taste

Tablespoon oil for cooking tuna



Peel and chop the celeriac and boil for about 10 minutes until cooked.  Steam the green leafy vegetables until just wilted.

Mash the cooked celeriac and add the mustard and black pepper to taste.

In a shallow pan heat a little oil.  Cook the tuna for a few minutes on each side until lightly seared.

Remove from the pan and place on a board.  Slice on the diagonal, as shown in the photo.

Serve by placing the wilted leaves on each plate, topped with the celeriac mash and sliced tuna.


Tuna is an excellent source of protein and omega 3 essential fatty acids.  It is low in saturated fat.

Celeriac is a good source of vitamin C and the minerals calcium, magnesium and potassium.

Spinach is rich in vitamin C.  When vitamin C is combined with bioflavonoids its absorption and beneficial antiviral properties are enhanced.  Vitamin C is also anti-bacterial.  It detoxifies bacteria and prevents it from replicating.

Kale is rich in vitamins, minerals and phytochemicals.  It is a powerful antioxidant.  A perfect winter leafy superfood.

Black pepper promotes good digestion and has antibacterial properties.