potatoes, parboiled, cut into 0.5cm/¼in slices
150g/5½oz fresh, boneless tuna steaksFor the rocket salad and dressing, whisk the chopped shallots and ketchup in a bowl, then add the vinegar and Worcestershire sauce and stir to combine.
the olive oil little by little, whisking continuously until thickened, then stir in the chopped chervil and tarragon. Season to taste with salt and freshly ground black pepper, add the rocket leaves and toss well to combine. Set aside.
the potatoes, heat the oil in a non-stick frying pan over a medium heat, add the partially cooked potato slices and season to taste with salt and freshly ground black pepper. Fry the potatoes for 3-4 minutes, or until golden-brown on both sides. Remove from the pan and drain on kitchen paper.
a non-stick chargrill pan over a medium heat. Drizzle the tuna steaks with a little oil and season with salt and freshly ground black pepper. When the pan is hot, add the steaks and cook for 45-50 seconds on both sides until the outsides of the steak have browned but the inside is still pink, or until cooked to your liking.
serve, spoon the sautéed potatoes into the middle of each serving plate. Cut the tuna steaks in half and place them on top of the potatoes. Pile the dressed salad alongside.
Spoon the sauce over the warm steaksand serve with the sauté potatoesand a crisp mixed salad. Put the steaks on a board and season well on both sides with the pepper and salt mixture until lightly but evenly crusted
Rub your tunasteakwith a little olive oil and season with salt and pepper then place in the pan and quickly seal on both sides (If you like your tuna cooking through thats fine but I like it still raw in the centre)
Add the crumbled Feta and a pinch of Oregano and drizzle with Olive Oil. But the other afternoon on day two of nice weather, instead of another BBQ I wanted something, quick, easy and relatively healthy
Coconut mayo would work with the salad too. Don't get too carried away with patriotism though. our petit tender, a tenderloin-like cut of the chuck, was joyously bathed in Thai marinade after which it hit the pan for a couple of minutes for a beautifully browned colour and got served on a bed of crisp salad