Pan-Fried Tuna Steak With Pesto - cooking recipe

Ingredients

1/3 lb potatoes, peeled and cut into wedges
1 None fresh tuna steak (about 5 oz)
3 tbsp lemon juice
1 tbsp butter
1 None small onion, peeled and thinly sliced
2 tsp fresh chopped rosemary, plus extra sprigs to garnish
1 tbsp pesto
1 tbsp fresh parsley, chopped
None None tomato and lettuce salad, to serve

Preparation

Boil the potato wedges in a pan of lightly salted water for 15-20 mins until tender. Meanwhile, sprinkle the tuna steak with 2 tbsp of the lemon juice and season with freshly ground black pepper. Heat the butter in a small frying pan and fry the tuna steak for 3-4 mins, on each side or until seared and cooked to your liking. Remove and keep warm.
Add the onion and rosemary to the pan and fry until tender and golden. Set aside with the tuna. Add 2 tbsp water and the rest of the lemon juice to the pan and heat gently stirring any sediment from the base of the pan. Stir in the pesto and parsley and heat through gently.
Drain the potatoes and serve with the tuna steak, onion and pesto sauce. Garnish with the rosemary sprigs and serve with tomato and lettuce salad.