Pesto tuna with potato salad

Pesto tuna with potato salad
  • Serves icon Serves 4
  • Time icon Ready in 30 minutes

A quick and easy Italian recipe made with fresh tuna steaks.


  • 475g new potatoes
  • 6 tbsp aïoli (we used English Provender Co)
  • 2 tbsp chopped fresh basil
  • 3 tbsp sun-dried tomato pesto, plus extra to serve
  • 1 tbsp olive oil
  • 4 x 175g tuna steaks


  1. Put the potatoes in a pan of salted water and bring to the boil. Cover and simmer for 20 minutes, until tender. Drain and rinse under cold water until cold. Roughly chop and put into a bowl with the aïoli and basil. Season to taste and gently mix.
  2. Meanwhile, mix the pesto with the olive oil and brush over the tuna steaks. Heat a griddle pan until really hot, add the tuna and sear for 2-3 minutes on each side, until cooked but still a little pink in the middle. Divide between plates and drizzle with a little extra pesto. Serve with the potato salad and cooked green beans.


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