Seared Tuna steak and potato salad

2 portions

Ingredients

Tuna steaks 160 g x 2

Jersey Royal potatoes 400 g

Spring onions ½ bch

Natural yoghurt 50 g

Rocket salad 1 bch

Olive oil 10 ml

Lemon x 1

Method

Wash and scrub the potatoes. Cook the potatoes in salt water and drain- keep warm. Wash and thinly slice the onions. Slice the potatoes and combine with the onions yoghurt and a good pinch of rock salt and twist of freshly milled black pepper. Wash and spin the rocket.

Season the fish lightly with salt and pepper and chargill keeping rare in the middle. Spoon the potato salad onto the plate, fish on top. Rocket salad to garnish on the side with a drizzle of olive oil and the wedge of lemon. Serve with, tenderstem broccoli or fine beans.

Chefs tip; The grill must be really hot and the fish takes very little time to cook, it is best served rare as it can be a little dry if cooked all the way through. Works well with swordfish, cod, pollock or haddock.