Seared Tuna Steak with Sautéed Potatoes and Rocket Salad

Seared tuna steaks served over golden sautéed potatoes with a herb-infused rocket salad and a tangy balsamic-ketchup dressing.

Healthy Dinner Quick Seafood High Protein

Estimated Nutrition

Calories

1022.6

kcal / serving

2045.2 kcal total

Carbs

52.7g

per serving

105.4 g total

Fat

71.2g

per serving

142.4 g total

Protein

42.8g

per serving

85.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

150

Tomato Ketchup

tbsp

Balsamic Vinegar

splash

Worcestershire Sauce

check for gluten-free/vegetarian brand if needed

NutsSeeds

0.5

bunch

Chervil

leaves only, chopped

0.5

bunch

Tarragon

leaves only, chopped

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

100

Olive Oil

tbsp

Vegetable Oil

plus extra for drizzling

Seafood

piece

Tuna Steak

150g each, fresh and boneless

Vegetables

piece

Shallot

finely chopped

handfuls

Rocket Leaves

piece

New Potatoes

parboiled, cut into 0.5cm slices

Method

Whisk finely chopped shallots and ketchup together in a bowl before adding balsamic vinegar and Worcestershire sauce.

Cook tuna for 50 seconds per side until browned on the outside but pink in the middle.

Heat a non-stick chargrill pan over medium heat and drizzle tuna steaks with oil and seasoning.

Drain sautéed potatoes on kitchen paper and season with salt and pepper.

Spoon potatoes onto plates, top with halved tuna steaks, and serve with the dressed salad.

Fry 0.5cm parboiled potato slices for 4 minutes until golden-brown on both sides.

Heat 2 tablespoons of vegetable oil in a non-stick frying pan over medium heat.

Season dressing with salt and pepper, add rocket leaves, toss to coat, and set aside.

Slowly whisk in 100ml olive oil until thickened, then stir in chopped chervil and tarragon.