On the occasions that we actually have hot weather this summer, it’s too hot to feel like eating a big heavy meal. What one wants is something light and flavourful, so Asian or Mediterranean would seem to be in order.
This recipe may be simple, but provides a perfect blend of the two and will leave you full but not weighed down. You can also alter and add other ingredients as you like – personally I find that thinly sliced fennel works very well mixed in with the potatoes, as does chopped parsley.
- 250g tuna steaks, preferably about 2cm thick
- 500-700g new potatoes, washed and ready to cook
- 3 radishes
- 2-3 shallots
- 1 tablespoon of capers
- 1cm knob of ginger, skin removed
- ½ a lime
- 2 tablespoons soy sauce
- Sea salt
- Olive oil
- 1 teaspoon of a light oil – sunflower, vegetable, a lower-grade olive oil
Boil the potatoes for 20 minutes. Once cooked tip them into a colander, run cold water over them briefly and then set aside to cool for 20-30 minutes.
Meanwhile finely slice the shallots and radishes and set aside. Then make the soy dressing. To do this combine the soy sauce, lime juice, a teaspoon of light oil, a pinch of salt and pepper and then grate in the ginger.
When the potatoes are cooled, but still warm, cut them in half, on the diagonal, and then place them in a large bowl. To them add the sliced shallots, radishes and capers, followed by a good pinch of pepper and a pinch of sea salt. Add a small glug of white wine vinegar and a good glug of olive oil. Mix all together and set aside.
Now turn your attention to the tuna. Heat a frying pan with a little oil in it. While it heats up, pat the tuna dry with kitchen paper and then add to both sides a very small sprinkling of salt and pepper and pat it in.
When the pan is hot add the tuna and fry until for about 30 seconds on each side, or until it is about 2mm cooked through, turn over and do the same. Then sear the edges of the tuna and remove from the frying pan. Once cooled slightly, slice against the grain at 4-5mm intervals.
To serve, divide the potato between the plates and then top with the tuna slices. Drizzle on to the tuna some of the soy dressing and serve.