Pan-Fried Tuna With Marinated Potato Salad - cooking recipe

Ingredients

1 1/2 lbs potatoes
4 tbsp olive oil
1 bunch green onions, trimmed and finely chopped
2 tsp Dijon mustard
3 tbsp lime juice
2 tbsp balsamic vinegar
pinch None sugar
1 cup cherry tomatoes, halved
20 oz fresh tuna, divided into 4 steaks
2 tbsp lemon juice
2 tbsp vegetable oil
None None fresh chervil and lime slices to garnish

Preparation

Cook the whole potatoes in a large pan of lightly salted boiling water for 15-20 mins or until just tender. Drain and when cool enough to handle, peel off the skins and thickly slice into a shallow bowl.
Heat the olive oil in a large frying pan and fry nearly all the green onions for 5 mins. Stir in the mustard, lime juice and vinegar and remove from the heat. Season with salt and freshly ground black pepper and add a pinch of sugar. Pour the hot dressing over the potatoes, add the tomatoes and gently toss to mix.
Sprinkle the tuna steaks with the lemon juice. Heat the vegetable oil in the cleaned frying pan and fry the tuna steaks over a medium-high heat for 3-4 mins on each side, or until cooked to your liking. Season to taste.
Serve the potato salad on four plates each topped with a tuna steak and scatter over the rest of the chopped green onion. Garnish with chervil, lime slices and extra freshly ground black pepper.