Dinner, easy, Fish, Meaty dishes, Recipes

Juicy tuna steaks, crispy potato wedges & salad

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. You might remember one of my posts from Croatia – when we had that tuna steak in a local restaurant in Seget Vrajnica. That steak was four times bigger than those we get in supermarkets here.

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.

Juicy tuna steaks, crispy potato wedges & salad

For 2 servings, you will need:

  • 2x 135g yellowfin tuna steaks (defrosted)
  • 250g potatoes (baking, or white)
  • 2 salad tomatoes
  • 1 pepper
  • 1/4 cucumber
  • juice of 1/2 lemon
  • olive oil
  • rosemary
  • salt
  • black pepper

Method

  1. Start with the potatoes: 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 tsp rosemary. Toss well, so 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.
  2. Meanwhile the potatoes are roasting, take the steaks out of the fridge, so they can reach room temperature. Let to rest for min 30 mins.
  3. 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 tsp olive oil and season with black pepper. Mix thoroughly. Divide the salad into two portions and serve in small serving dishes.
  4. 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 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, 1/2 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 the potatoes and salad.

Prep time: 25 mins |Cooking time: 40 – 50 mins || Total cooking time: about 1 hr

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