Seared albacore tuna steaks with chimichurri and crispy new potatoes
- Heat oven to 220C / 200C fan / gas mark 7.
- 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
- 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.
- 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.
- 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
Albacore Tuna Steaks
Other great recipes
The best salmon
Best smoked salmon ever. Really wonderful taste and texture.
(Review by emmyc)
Lovely!!
So much better than farmed salmon. Lean meat and it tastes great.
(Review by Hannah111)
Really good!
This is now on repeat-buy. One of the best wild smoked salmon I've had.
(Review by LucindaW)