You don't need to sacrifice flavour when cooking up a healthy main course, as So Solid Crew's Harvey proves
1. Peel and cube the sweet potatoes, then bring to the boil in a saucepan of lightly salted water. Simmer for 10 minutes or until tender. Drain well, return to the pan and mash with the salt, pepper and olive oil.
2. Melt the coconut cream in a pot and add salt, pepper and thyme. When melted add the water and bring to the boil.
3. Add the rice and gunga peas, bring everything to the boil then turn down to a low heat until the rice simmers gently for about 20 - 30 minutes until tender.
You can marinade the tuna in advance, cover with cling film and put in the fridge until ready to cook.
4. Meanwhile, place the sweet potato mash into an ovenproof dish and grill for 15 - 20 minutes to get a nice crisp top.
5. With 10 minutes to go, cook the tuna. Add the juice of half a lime, salt and pepper and a teaspoon of fish seasoning to the tuna steaks.
Please note this recipe has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold
Can't get enough of Come Dine With Me? Watch the best bits again
Amateur chefs compete for dinner party prowess
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