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Ingredients 4-6 medium size tuna steaks, cut to similar size pieces 100g desiree potatoes skin on, cut in chunks 100g sweet potato skin on, cut in chunks 2 red onions, each cut into 8 wedges 1 small eggplant, cut in chunks 1 small red capsicum, cut in chunks 1 small yellow capsicum, cut in chunks 1 zucchini, cut in chunks 1 tblsp sesame seeds, toasted in pan Olive oil Olive oil spray Sea salt and cayenne pepper Dressing: 50ml good quality olive oil 20ml balsamic vinegar 2 tsp dark sesame oil 2 cloves garlic, peeled, bruised/crushed 1 tsp honey

Method   Preheat oven to around 200C. Put the potatoes in a baking tray. Drizzle over with olive oil and sprinkle salt and cayenne pepper, toss well to combine and roast for around 25 minutes. Add onion, sweet potato, eggplant and capsicum, toss together and cook for a further 20 minutes. Lastly add the zucchini, toss to combine and cook for around 10-15 minutes. For the dressing, place all ingredients in a jar and shake to mix. For tuna, heat a griddle plate to hot, spray with olive oil spray and sear the tuna for a few minutes on either side, cooking to your liking. To serve, place the tuna steaks on the vegetables in their baking tray and drizzle with the dressing and sesame seeds. Serves 4 - 6 Serve with a lovely cool glass of Deakin Estate Chardonnay Recipe by rupertsfood

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