Chargrilled tuna loin with a tomato herb dressing and crushed new potatoes

Griddled tuna, crushed potatoes and a tangy tomato dressing make a luscious light supper in this tempting recipe from James Tanner
By James Tanner
Chargrilled tuna loin with a tomato herb dressing and crushed new potatoes
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 25 minutes
  • Effort: easy

Ingredients

Main

  • 2 tbsp tomato ketchup
  • 1 dashes of Worcestershire sauce
  • 1 shallots, diced
  • 2 sprigs tarragon, chopped
  • 1 tbsp parsley, chopped
  • 150 g tuna steaks
  • 150 g new potatoes
  • 1 pinches black pepper
  • 150 ml extra virgin olive oil
  • 1 handfuls rocket salad

Method

1. In a bowl, mix the ketchup, Worcestershire sauce, shallots and herbs. 2. Whisk in the olive oil slowly so a glossy dressing is formed. Season to taste. 3. Cook the potatoes in boiling salted water, drain and crush with a fork. Season with salt, pepper and a little olive oil. 4. Rub the tuna with oil; season and sear on a hot griddle pan for one minute on each side. 5. Arrange the potatoes and salad on a plate, place the tuna on top and spoon over the dressing.

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