Poached tuna with warm squash, corn, and potato salad

Delight in the savory blend of poached tuna served atop a warm medley of squash, corn, and potatoes. A flavorful and hearty salad for any meal.

Ingredients:

• 4 ears corn, kernels cut from the cobs
• Salt
• Good olive oil
• 3 medium yellow squash or zucchini, trimmed and each cut lengthwise into 6 wedges
• 2 medium white potatoes, cut into 1/2-inch cubes
• 450g tuna, cut 1-inch thick (probably 2 pieces)
• 6 sprigs thyme
• 2 garlic cloves, lightly crushed
• 1 dried chile
• 1 small shallot, thinly sliced
• 1 lemon, cut into 4 quarters

Instructions:

1. Preheat the oven to 190 °C. Arrange the corn evenly on a baking sheet. Season with salt and drizzle lightly with olive oil, tossing to ensure even coating. Place the squash strips on one side of a separate baking sheet, and the cubed potatoes on the other side. Season with salt and drizzle with oil. Transfer both baking sheets into the preheated oven and bake until the corn starts to brown (approximately 15 minutes), and the squash turns golden brown and the potatoes become crispy (around 30 minutes). Once done, take the baking sheets out of the oven and once the squash has cooled slightly, cut it into chunks crosswise.While the vegetables are roasting, arrange the tuna in a single layer in a saucepan that fits them snugly. Tuck in the thyme, garlic, and chile wherever there is space. Season the tuna with salt, then pour olive oil generously over the tuna - it should cover about 1/4 inch up the side of the pan. Lift a corner of each piece of tuna and tilt the pan to let the oil spread underneath the fish.Set the saucepan with the tuna over low heat and gently cook the fish, spooning the hot oil over the top of the tuna - making sure the oil does not reach boiling point. When the tuna is halfway cooked (5 to 10 minutes), flip the pieces and cook the other side. The tuna should be slightly pink in the center when it's cooked through.While the tuna and vegetables are still warm, it's time to assemble the dish! Arrange a layer of potatoes on each plate. Top with a generous portion of squash and corn. Sprinkle shallots over the vegetables. Place the tuna pieces on top, breaking them into smaller chunks. Drizzle a bit of the tuna cooking oil over the fish and vegetables. Serve each plate with a wedge of lemon.

Summary:

• Calories: 1564 kcal
• Fat: 38 g
• Protein: 142 g
• Carbs: 183 g
• Potassium: 6764 mg
• Magnesium: 551 mg