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

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2 people
Meal course
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1 .
For the potatoes
12 medium
New potatoes - halved
1 handful
Cherry tomatoes - halved
1 tsp
Coconut oil
1 tsp
White wine vinegar
1 whole
Lemon - Juice
1 whole
Gherkin - Finely chopped
1/2 small
Red onion - peeled and finely sliced
2 .
For the dressing
1 small
Garlic clove - peeled and finely chopped
1 pinch
Chilli flakes
1 Sprig
Fresh mint - finely chopped
1 Sprig
Lemon verbena - leaves picked and finely chopped
1 tsp
Capers - finely chopped
3 tbsp
Extra Virgin Olive Oil
1/2 tsp
Dijon mustard
1 whole
Lemon - Juice
1 pinch
Caster sugar
3 .
To serve
2 Portions
Sweetcorn salsa
8 whole
Asparagus tips
2 Portions
1 Splash
1 Twist
Salt and pepper
Grilled Tuna Steaks with New Potato Salad, Fresh Corn Salsa and Citrus Dressing

Check out the recipe for the sweetcorn salsa here…

  1. 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).
  2. 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.
  3. 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
  4. 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!

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