This makes a really tasty side dish so serve it with something else if you’re not keen on tuna. A definite repeat recipe!
Tuna with peppery tomatoes & potatoes – to serve 4
- 4 tuna steaks
- 1 tbsp olive oil
- 3 garlic cloves, crushed
- few thyme sprigs
- 500g new potatoes, sliced about 1 cm thick
- 2 red peppers, cut into large chunks
- 1 red onion, cut into 8 wedges
- 1 green chilli, deseeded and chopped
- 400g tin cherry tomatoes
Preheat the oven to 220C/fan 200C/gas 7 and put in a roasting tin to heat up. Put the tuna in a shallow dish with half the oil, about two-thirds of the garlic and leaves from a sprig of thyme. Leave to marinate.
Get your barbecue on as you want a high heat to cook the tuna later (a griddle pan will suffice if it’s not barbecue weather).
Put the potatoes, peppers, onion and chilli into the hot tin with the rest of the oil and toss to coat. Roast for 20 minutes or until the potatoes are very nearly cooked (you might need to put them back in for another 5-10 minutes). Add the rest of the garlic and thyme and stir well before adding the tomatoes, then cook for another 5 minutes and add some seasoning.
Wipe most of the marinade off the fish, season, then sear on the barbecue for a minute on each side for medium (longer if you like it better done). Serve with the veg.
Wine Suggestion: Serve with a light Italian red, like a Valpolicella, which will have enough acidity for the tomatoey sauce.
(Original recipe from BBC Good Food)