This is a simpler recipe for juicy tuna steaks, crispy potato wedges & salad, which make a wonderful and delicious dinner.
Tuna belongs to my favourite types of fish for its meaty texture, tenderness and rich flavour. Also, it only takes a short while to cook, which makes it a perfect go-to dinner on busy days!
Whilst fresh (chilled) tuna steaks can be quite expensive, I normally opt for the cheaper option - buying them frozen. The cuts are often smaller, however still tasty.
For the recipe below, I used yellowfin tuna steak, which is widely available in UK supermarkets. To get the best value, search for it in the frozen goods section.
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Juicy tuna steaks with crispy potato wedges & salad
Ingredients
- 2 x 135g yellowfin tuna steaks defrosted
- 250 g white potatoes
- 2 salad tomatoes
- 1 pepper
- ¼ cucumber
- ½ lemon juice only
- olive oil
- rosemary
- salt
- black pepper
Instructions
- Take the steaks out of the fridge. Let to rest for min 30 mins, so they reach room temperature.
- Preheat the oven for 200C/180C fan.
- Wash the potatoes under cold water, and scrub with a brush to remove any remaining dirt. Cut them into halves and then into 3-4 wedges of roughly the same size. Put the potatoes into a large mixing bowl, add 3 tsbp olive oil, salt and 1 teaspoon rosemary. Toss well, so that all wedges are covered in the oil and seasoning. Place on a baking tray and put on the middle shelf of the oven, preferably skin down (this way you won't have to turn them halfway through). Bake for 30-40 mins, until golden and crispy on top.
- Prepare the salad: Wash and cut the tomatoes and cucumber into same-size bites. Wash the pepper, remove all seeds and the inner membrane and cut into small pieces. Put the vegetables in a bowl, add 1 teaspoon olive oil and season with black pepper. Mix thoroughly. Divide the salad into two portions and serve in small serving bowls.
- Heat the olive oil in a frying (or griddle) pan on high heat.
- Season the pan with a pinch of salt and black pepper.
- Once the pan is hot enough (but not smoky!), add the tuna steaks. Sprinkle with salt and pepper on top.
- Cook the tuna to the desired level, turning occasionally (it can be cooked blue, rare, medium or well-done, just like beef steaks). For example, ½ inch thick steak takes about 6 minutes to cook until it is cooked through yet still pink and juicy inside.
- Set aside to rest for about 3 minutes, pour over some lemon juice and serve with potato wedges and salad.
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