This is a really lovely recipe I made for Ian last week for our 9-year anniversary. I am obsessed with fish at the moment and even though we have a freezer full of lovely meat, all I seem to fancy is fish!
I love tuna steaks. They are lovely and meaty meaning they can handle strong flavours and still keep their own delicious taste whether they are grilled, fried or put on the BBQ.
I can also justify posting this recipe in January as it’s a salad so it is healthy! It is a hearty salad so it won’t leave you hungry afterwards and you can add to it what you want; anchovies, artichokes, black olives, French beans…anything!
2 tuna steaks
1 garlic clove, finely chopped
Salt and pepper
A pinch of dried chili flakes
A squeeze of lemon
A handful of fresh parsley, chopped
2 potatoes, diced
A handful of cherry tomatoes
2 baby gem lettuces
Some cucumber, sliced
A handful of olives (I used green)
How to make it
- Begin by marinating the tuna steaks – the longer the fish can sit in these flavours, the better
- In a bowl, pour in a good drizzle of olive oil and add the garlic, salt and pepper, chili flakes, lemon and parsley and stir well
- Add the tuna steaks to this marinade and ensure they are well-covered
- Leave the flavours to penetrate the fish for at least an hour
- Boil the potatoes and eggs for about 10 minutes until the eggs have cooked and the potatoes have started to soften – putting them in the same pan saves on the washing up!
- Run the eggs under cold water and then peel and quarter
- Drain the potatoes and add to a large frying pan
- Drizzle some olive oil over the top of the potatoes and season with salt and pepper then lightly fry for 5-10 minutes until the potatoes have turned golden brown
- In a separate pan on a high heat, quickly fry your tuna steaks for a few minutes on each side so they remain pink in the middle. Pour over the marinade as you are cooking them.
- In a large bowl, add the chopped tomatoes, lettuce, cucumber and olives and drizzle over some olive oil, a dash of balsamic vinegar, a squeeze of lemon juice and season with some salt and pepper.
- Mix so the salad is well-dressed then lay it on your plates
- Add the potatoes and egg quarters
- Place the piece of tuna on top and then drizzle over the juices from the pan
- I’m afraid to say I added a big dollop of mayonnaise on my plate too but a squeeze of lemon and some fresh parsley should suffice!