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Recipe by olive magazine

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1. Boil the potatoes until tender, about 10 minutes. Put the onion and lemon juice in a large bowl, season well and stir. Rub the tuna steaks with 2 tsp olive oil, season well, then griddle (chargrill) for a minute each side.
2. Toss the drained warm potatoes with the onion and lemon juice, then add the sweetcorn and coriander and stir again. Serve with the tuna.

Per serving

392 kcalories, protein 34.4g, carbohydrate 43.3g, fat 10.2 g, saturated fat 1.9g, fibre 2.6g, salt 0.75 g

Latest comments and suggestions

• Deano

  13 February 2008

  Deano rated and commented on this recipe

  

  served it on a bed of mixed salad leaves and it looked great, could not belive how quick the Tuna cooked.

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• plumroper

  20 February 2008

  plumroper commented on this recipe

  Also tried it replacing the potatoes with gnocci!!! nice!!

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• mamichris

  24 February 2008

  mamichris commented on this recipe

  this is one of my favourites...i love the fact that it is so easy to make and it's delicious too.

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• thecakelady

  01 March 2008

  thecakelady rated and commented on this recipe

  

  This was a really simple, quick and healthy supper. O.K so fresh tuna is a bit of a treat but it's so good you could serve it to friends for dinner, cook the potatoes earlier and warm them through in the oven ready to serve with the tuna.

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• LP

  15 March 2008

  LP rated and commented on this recipe

  

  Really tasty. As I am not a huge fish lover, I have been experimenting with fish recipes and this is one of my favourites.

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• Mrsnoonoo

  21 March 2008

  Mrsnoonoo rated this recipe

  

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• honeybee

  09 July 2008

  honeybee rated and commented on this recipe

  

  Very quick. Good, but not all that special.

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Ingredients

• 6 small salad potatoes (such as Charlotte), halved, skin on
• ½ small red onion , sliced
• ½ lemon , juiced
• 2 tuna steaks , about 125g each
• olive oil
• 200g tin sweetcorn , drained
• a small bunch coriander , chopped

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Difficulty and servings

Serves 2

Preperation and cooking times

Ready in 20 minutes

Ingredients

• 6 small salad potatoes (such as Charlotte), halved, skin on
• ½ small red onion , sliced
• ½ lemon , juiced
• 2 tuna steaks , about 125g each
• olive oil
• 200g tin sweetcorn , drained
• a small bunch coriander , chopped

Per serving

392 kcalories, protein 34.4g, carbohydrate 43.3g, fat 10.2 g, saturated fat 1.9g, fibre 2.6g, salt 0.75 g

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