Seared tuna with a Sicilian tomatoey potato salad

Name: Seared tuna with a Sicilian tomatoey potato salad
Yield: Serves 4
Ingredients: 650g waxy salad potatoes, quartered; 2 tbsp olive oil; 2 garlic cloves, sliced; 2 onions, finely sliced; 1 tsp dried oregano; 1 fresh red chilli, deseeded and chopped; 4 anchovy fillets, roughly chopped; 400g can plum tomatoes; Juice of ½ lemon; 1 tsp sugar; 12 cherry tomatoes; 4 x 150g fresh tuna steaks; 1 tbsp snipped fresh chives, to garnish

Easy
May 2010

Easy
May 2010

Serves 4
Takes 15 min to make, 35 min to cook

This Mediterranean tuna dish is a summery number and it’s suitable for diabetics.

Dairy-free recipes

Nutrition: per serving

Calories: 422kcals
Fat: 13.6g (2.8g saturated)
Protein: 41.2g
Carbohydrates: 36g (9.8g sugar)
Salt: 0.6g

Nutrition: per serving

Calories: 422kcals
Fat: 13.6g (2.8g saturated)
Protein: 41.2g
Carbohydrates: 36g (9.8g sugar)
Salt: 0.6g

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Ingredients

650g waxy salad potatoes, quartered
2 tbsp olive oil
2 garlic cloves, sliced
2 onions, finely sliced
1 tsp dried oregano
1 fresh red chilli, deseeded and chopped
4 anchovy fillets, roughly chopped
400g can plum tomatoes
Juice of ½ lemon
1 tsp sugar
12 cherry tomatoes
4 x 150g fresh tuna steaks
1 tbsp snipped fresh chives, to garnish

650g waxy salad potatoes, quartered
2 tbsp olive oil
2 garlic cloves, sliced
2 onions, finely sliced
1 tsp dried oregano
1 fresh red chilli, deseeded and chopped
4 anchovy fillets, roughly chopped
400g can plum tomatoes
Juice of ½ lemon
1 tsp sugar
12 cherry tomatoes
4 x 150g fresh tuna steaks
1 tbsp snipped fresh chives, to garnish

Method

Cook the potatoes in a saucepan of boiling salted water for 15-20 minutes until just tender. Drain and set aside.
Meanwhile, heat 1½ tbsp of the olive oil in a saucepan. Add the garlic, onion, oregano, chilli and anchovies and cook over a low heat for 5 minutes. Tip the canned tomatoes into a sieve over a bowl to collect the juices. Add the juices to the pan, then the lemon juice and sugar. Cook until thick, then season.
Crush the canned tomatoes and add to the sauce with the cherry tomatoes and the potatoes. Cook for 5 minutes until thickened.
Heat a griddle pan until very hot. Season the tuna, brush it with the rest of the oil and cook for 1 minute on each side. Serve on the warm salad, garnished with chives.

Method

Cook the potatoes in a saucepan of boiling salted water for 15-20 minutes until just tender. Drain and set aside.
Meanwhile, heat 1½ tbsp of the olive oil in a saucepan. Add the garlic, onion, oregano, chilli and anchovies and cook over a low heat for 5 minutes. Tip the canned tomatoes into a sieve over a bowl to collect the juices. Add the juices to the pan, then the lemon juice and sugar. Cook until thick, then season.
Crush the canned tomatoes and add to the sauce with the cherry tomatoes and the potatoes. Cook for 5 minutes until thickened.
Heat a griddle pan until very hot. Season the tuna, brush it with the rest of the oil and cook for 1 minute on each side. Serve on the warm salad, garnished with chives.