Mashed peas and spinach with grilled tuna recipe

(38 ratings)

Mashed peas and spinach with grilled tuna is an eye catching low carb dinner that’s packed with healthy fats.

low carb recipes
  • healthy
Preparation Time15 mins
Cooking Time10 mins
Total Time25 mins
Nutrition Per PortionRDA
Calories300 Kcal15%
Fat7 g10%
Saturated Fat2 g10%
Carbohydrates13 g5%

Mashed peas and spinach with grilled tuna is an eye-catching dinner that’s packed with healthy fats - and is one of our favourite low carb recipes.

The clean, green and healthy flavours pair beautifully with the full flavours of tuna steak in this dish. Mashed peas with spinach is a great alternative to mashed potatoes for when you want something a bit lighter. We’ve used butter beans to add extra texture and protein to this vibrant and healthy mash, but if you can’t find them, cannellini beans would also work. This simple dish of mashed peas and spinach with grilled tuna is a satisfying weeknight meal that you’ll want to make again and again.


For the mash

  • 400g spinach
  • 150g peas, defrosted
  • juice of 1 lemon
  • 4tbsp fat free crème fraîche
  • 1 x 400g tin butter beans, drained

For the tuna

  • 4 x 120g tuna steaks
  • 2tbsp sesame seeds
  • ½ tsp chilli flakes

To serve

  • pea shoots, to serve
  • lime wedges, to serve




  1. To make the mash, place the spinach in a large colander and pour over boiling water. Drain and pat it dry with a paper towel. Blitz the spinach together with the peas, lemon juice, crème fraîche and drained beans, then season well with salt and pepper.
  2. To cook the tuna, heat a frying pan to a medium high heat. Sprinkle the steaks with the ½ tsp salt, the sesame seeds and chilli flakes. Fry the tuna for a few minutes on each side. Serve the tuna steaks on top of the spinach and pea mash, and top with pea shoots and lime wedges.
Jules Mercer
Food Editor

Jules is a creative and talented Food Editor with over 12 years' experience in the food industry across brands and magazine titles. Jules' experience is cast and varied, from food Editor to food writing. She is also passionate about food sustainability and has an amazing talent for food Styling.