Honey Glazed Tuna with Parsnip and Potato Purée

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Meaty tuna steaks take on the sweet, zesty flavors of this glaze. Tuna is best served a little pink, so it will cook very quickly.

recipe updated Mar 19, 2020


  • Black pepper icon
    Black pepper
    as needed
  • Parsnip icon
    2 (200g)
  • Potato icon
    2 (346g)
  • Honey icon
    1 tbsp (21g)
  • Wholegrain mustard icon
    Wholegrain mustard
    2 tbsp (33g)
  • Tomato purée icon
    Tomato purée
    1 tsp (5ml)
  • Orange juice icon
    Orange juice
    2 tbsp (30ml)
  • Red wine vinegar icon
    Red wine vinegar
    1 tbsp (15ml)
  • Greek yogurt icon
    Greek yogurt
    50g (about 3½ tbsp)
  • Black pepper icon
    Black pepper
    as needed
  • Tuna steak icon
    Tuna steak
  • Olive oil icon
    Olive oil
    2 tbsp (30ml)


  • kCook icon Food processor
  • kCook icon Broiler
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Serving plate
  • kCook icon Saucepan
  • kCook icon Food processor bowl
  • kCook icon Large saucepan

Step preview

  1. Pre-heat broiler - high heat
  2. Add honey, wholegrain mustard, tomato purée, orange juice, red wine vinegar and black pepper to a clean saucepan
  3. Heat until boiling
  4. Simmer until thickened
  5. Add parsnip and potato to a clean large saucepan
  6. Steam until tender
  7. Add greek yogurt and black pepper to a clean food processor bowl
  8. Transfer vegetables to purée
  9. Blend briefly until smooth
  10. Add tuna steak to a clean baking sheet
  11. Brush with olive oil
  12. Broil - 2 min, high heat
  13. Scoop glaze onto fish
  14. Broil - 2 min, high heat
  15. Serve together
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