Friday: slow-cooked tuna, mashed squash

For this one I kept it very simple: I seasoned a piece of yellowfin tuna, poured some olive oil over it, then put it in on a plate into a cold oven, which I set to 130C. When the tuna was just cooked through we ate it with the olive oil poured over the top.

I also mashed the remaining half of a roasted butternut squash from Wednesday and of course we had a big green salad.