Recipe

Seared Tuna Steak With Sauteed Potatoes And Rocket Salad Recipe

	Moggy / All my dishes 5 months, 3 weeks ago This is a quick and easy dish that will impress your friends and family Prep:30m Cook:10m Servings:2	Moggy
	tuna

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Ingredients

3 shallots, finely chopped

150ml/5fl oz tomato ketchup

3 tbsp balsamic vinegar

splash Worcestershire sauce

100ml/3½fl oz olive oil

½ bunch fresh chervil, leaves only, chopped

½ bunch fresh tarragon, leaves only, chopped

2 large handfuls rocket leaves

salt and freshly ground black pepper

For the tuna and potatoes

2 tbsp vegetable oil, plus extra for drizzling

3 new potatoes, parboiled, cut into 0.5cm/¼in slices

salt and freshly ground black pepper

2 x 150g/5½oz fresh, boneless tuna steaks

Directions

1 For the rocket salad and dressing, whisk the chopped shallots and ketchup in a bowl, then add the vinegar and Worcestershire sauce and stir to combine.

2. Add the olive oil little by little, whisking continuously until thickened, then stir in the chopped chervil and tarragon. Season to taste with salt and freshly ground black pepper, add the rocket leaves and toss well to combine. Set aside.

3. For the potatoes, heat the oil in a non-stick frying pan over a medium heat, add the partially cooked potato slices and season to taste with salt and freshly ground black pepper. Fry the potatoes for 3-4 minutes, or until golden-brown on both sides. Remove from the pan and drain on kitchen paper.

4. Heat a non-stick chargrill pan over a medium heat. Drizzle the tuna steaks with a little oil and season with salt and freshly ground black pepper. When the pan is hot, add the steaks and cook for 45-50 seconds on both sides until the outsides of the steak have browned but the inside is still pink, or until cooked to your liking.

5. To serve, spoon the sautéed potatoes into the middle of each serving plate. Cut the tuna steaks in half and place them on top of the potatoes. Pile the dressed salad alongside.

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Comments

petunia97 5 months, 3 weeks ago said:
This recipe sounds wonderful. I hope I don't sound like an idiot, but, what is chervil? Does it taste like parsley?

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