Mediterranean Tuna

Mediterranean Tuna

  • Servings: 2
  • Difficulty: Simples


  • 2 Yellowfin Tuna Steaks
  • 2 Tablespoons Olive oil for the tuna and a generous drizzle for your potatoes
  • 2 Handfuls Basil
  • 1 Handful of Olives
  • 2 Handfuls of Plum tomatoes, cut in half
  • 300g Miniature Potatoes/ New Potatoes
  • 1/2 Red Chilli, finely chopped
  • 2 Cloves of Garlic
  • 1/2 Lemon
  • Sea salt and pepper


  • Preheat your oven to 180C
  • Wash your miniature potatoes andΒ slice into 3/4 pieces
  • In a pot of salted boiling water, add the potatoes and boil for 10 minutes until they have softened slightly, but not fully cooked. Drain and add to a baking tray.
  • Drizzle with olive oil, season and crush two garlic cloves over the potatoes. Put in the oven to crisp for 20 minutes
  • In a frying pan, heat up two tablespoons of olive oil on medium heat
  • As soon as the oil starts to heat up and sizzle, add your two tuna steaks to the pan
  • Cook for 2 minutes on either side. The key is to not overcook, so that the steaks are rare inside
  • Chop up your basil and chilli- garnish your tuna and serve with potatoes, olives, tomatoes and lemon slices

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