Freefrom Butternut Squash with Tuna Fingers

Corn, egg, gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free

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Serves 4



  • 1 medium butternut squash, peeled, pipped and cut in moderately large chunks
  • 150g / 6oz curly kale, all stems removed and chopped
  • 2 medium tuna steaks, cut in thick fingers
  • 3 tbsps olive oil
  • juice 1 large lemon
  • handful of mixed toasted seeds
  • sea salt and freshly ground black pepper


  1. Steam the squash pieces for 5 minutes until half cooked, then add the kale and continue to steam for a further 8–10 minutes or until both are cooked.
  2. Meanwhile, heat half the oil in a wide pan and quickly fry the tuna fingers on all sides – depending on how rare you like them this can take anything from 2 to 5 minutes.
  3. Turn the steamed vegetables onto a dish and arrange the tuna fingers on top.
  4. Sprinkle with seeds, drizzle with oil and lemon juice and season with sea salt and black pepper –and serve.

Serves 4 – per portion:

29g Protein
16g Fat (3g Sat fat, 8g mono,4g poly)
22g Carbohydrate of which 12g Sugar
7g Fibre, 74mg Sodium, 0.2g salt
187mg Calcium

Good Source: Mg, Niacin, B6, B12, Vit C

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