Pan-fried tuna steak with warm potato salad, tomato and herb dressing

    20 min

    Pan-fried tuna steak with warm potato salad, tomato and herb dressing, simple enough for a midweek supper, but nice for a dinner party as well.

    20 people made this

    Serves: 1 

    • 250g new potatoes
    • 1 tablespoon sour cream
    • 1 pouch Loyd Grossman® Tomato and Basil Sauce
    • 1 garlic clove, minced
    • 2 spring onions, finely sliced
    • salt and pepper
    • olive oil
    • 1 medium fresh tuna steak
    • 1 glass white wine
    • 5 pitted kalamata olives (optional)

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Bring a large pot of salted water to the boil, and cook the new potatoes until they are tender. Cut into bite size pieces.
    2. In a separate bowl, combine the sour cream, 2 to 3 tablespoons of the tomato and basil sauce and minced garlic, then stir in the potatoes and spring onions, stirring well to ensure everything is coated.
    3. Season to taste with salt and pepper.
    4. Meanwhile, heat a little olive oil in a small, heavy based frying pan over a medium to high heat.
    5. Season the tuna steak well with salt and pepper and place it carefully in the pan.
    6. Cook for 1 to 2 minutes each side, and then set aside to rest for a minute or so.
    7. In the pan you have cooked the fish in, add the wine and reduce down to a couple of tablespoons.
    8. Add the rest of the tomato and basil sauce and the olives and heat through.
    9. Serve the fish with the salad, pouring the sauce over the fish.

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