Tue, 15 September 2020
INGREDIENTS:
(SERVES 2)
•2 Fresh Tuna Steaks (180G)
•10 Slightly Warm Baby Potatoes cut in Quarters
•1 Shallot Diced Finely
•1 Gherkin Chopped Finely
•6 Green Olives
•2TBS of Olive Oil
•1 TS of Dijon Mustard
Juice of Quarter of a Lemon
Fresh Parsley Dill and Chives Chopped Finely
•1 TBS Mayonnaise
FOR THE DRESSING YOU WILL NEED
•1TBS Soy Sauce
• 1TBS Honey
•1TBS Sesame Sauce
•1 Red Chilli Chopped Finely
•Juice of Quarter of a Lemon
METHOD:
1. COOK YOUR POTATOES IN A POT OF SALTED WATER FOR 20 MINS AND THEN REMOVE AND LET COOL SLIGHTLY FOR 10 MIN BEFORE CUTTING THEM INTO QUARTERS.
2.NOW IN A LARGE MIXING BOWL ADD THE POTATOES GHERKIN SHALLOT OLIVES MUSTARD OLIVE OIL CHOPPED HERBS MAYONNAISE. MIX ALL INGREDIENTS GENTLY WITH A SPOON AND SEASON WITH SALT AND PEPPER.
3 .RUB A LITTLE OLIVE OIL ONTO THE TUNA AND SEASON WITH SALT AND PEPPER . IN A REALLY HOT PAN SEAR THE TUNA ON BOTH SIDES FOR ABOUT 90 SECONDS ON EACH SIDE . THE TUNA SHOULD BE SLIGHTLY PINK IN THE MIDDLE . IF YOU OVER COOK TUNA IT CAN GET VERY DRY .
4. WITH A WHISK MIX THE SOY SAUCE HONEY SEASAME CHILLI AND LIME JUICE TOGETHER TO MAKE YOUR SAUCE TO SERVE WITH THE DISH .
5. SOME NICE STIR FRIED BOCK CHOI OR BROCCOLI WOULD GO NICE WITH THIS DISH
