Grilled Tuna Steaks with New Potato Salad, Fresh Corn Salsa and Citrus Dressing

Heat a pan of boiling salted water and cook the potatoes until soft, the time will depend on the size, but usually somewhere between 15-20 minutes Once cooked, strain and then return to a low heat to shake off any excess moisture. Stir in the remaining ingredients and set aside to cool until ready to serve (personally I like adding the other ingredients while the potatoes are still hot as it makes them all go a little soft and mushy but you can wait also wait for the potatoes to cool down if you prefer a bit more of a bite).

To make the dressing, simply put all the ingredients in a jar and give it a good shake. Set aside until ready to serve but shake up again just before eating.

Heat a barbecue or grill. Cook your corn as per instructions given on the salsa recipe. Cook the asparagus spears for a few minutes to char

Season your tuna steaks and rub in the oil Cook for a minute on each side on the barbecue and depending how thick they are and how pink you like them, keep turning for a minute on each side until cooked to your liking. (I seem to remember these took about 3 minutes for a pink middle). Plate up all your ingredients and enjoy!