Seared albacore tuna steaks with chimichurri and crispy new potatoes

  1. Heat oven to 220C / 200C fan / gas mark 7.
  2. Bring a pan of salted water to the boil. Cook the potatoes for 10 minutes, then drain well. Transfer to a baking tray and use a potato masher to gently crush each potato. Combine 2 tbsp of the olive oil with the paprika in a bowl and add to the potatoes along with 2 tbsp of the oregano – tossing to combine. Season well with salt and pepper, then roast in the oven for 20-25 mins until crispy on the outside and cooked on the inside
  3. While the potatoes are cooking, make the chimichurri. Finely chop the parsley, coriander, remaining oregano and combine in a bowl with the garlic, chilli, 5 tbsp of olive oil, the vinegar and pinch of salt and black pepper.
  4. When the potatoes are almost done, heat a griddle pan over a medium heat. Drizzle the tuna with olive oil and season generously on both sides with salt and black pepper. Cook for 1-2 minutes on each side, then remove from the pan and leave to rest on a plate for 5 minutes.
  5. Slice the tuna steaks and serve alongside the potatoes and salad leaves. Drizzle the chimichurri over the tuna to finish.

What you’ll need:

  • 220g LEAP albacore tuna steaks
  • 400g new potatoes
  • Extra virgin olive oil
  • 1 tbsp paprika
  • 4 tbsp fresh oregano
  • 20g flat-leaf parsley
  • 10g fresh coriander
  • 2 large garlic cloves, crushed
  • 1 small red chilli, finely chopped
  • 2 tablespoons red wine vinegar
  • Salt and freshly milled black pepper

To serve:

  • Green salad leaves