Tuna with peppery tomatoes & potatoes

Tuna with peppery tomatoes & potatoes

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(18 ratings)

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Cooking time

Prep: 10 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

Sweet peppers make a great addition to grilled meats and fish. A great al fresco meal with fresh flavours

Nutrition and extra info

Additional info

  • Omega-3, 2 of 5-a-day, veg can be frozen
  • Easily halved
Nutrition info

Nutrition per serving

kcalories
371
protein
40g
carbs
31g
fat
11g
saturates
2g
fibre
4g
sugar
11g
salt
0.48g

Ingredients

  • 4 tuna steaks
  • 1 tbsp olive oil
  • 3 garlic cloves, crushed
  • few thyme sprigs
  • 500g bag new potatoes, sliced about 1cm thick
  • 2 red peppers, cut into large chunks
  • 1 red onion, cut into eighths
  • 1 green chilli, deseeded and chopped
  • 400g can cherry tomatoes

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Method

  1. Heat oven to 220C/fan 200C/gas 7 and put in a roasting tin to heat up. Put the tuna in a shallow dish with half the oil, two-thirds of the garlic and leaves from 1 sprig of thyme. Leave to marinate while you cook the veg.
  2. Put the potatoes, peppers, onion and chilli into the roasting tin with the remaining oil, toss to coat, then roast for 20 mins. The potatoes should be tender or very nearly there. If not, give them another 5 mins (the cooking time can depend on the variety of potato). Add the remaining garlic and thyme to the pan, let them sizzle, stir in the tomatoes, then cook for 5 mins more until the sauce has reduced a little. Season to taste.
  3. With a few mins to go, heat a griddle or frying pan, wipe most of the garlic marinade off the fish with kitchen paper, season, then sear for 1 min each side for medium or longer if you prefer. Serve on top of the veg.

Recipe from Good Food magazine, May 2008

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Comments

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foxrocks's picture
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Beware - the method listed for this recipe contains a couple of bizarre timings that make me think they never actually bothered cooking it.

First off, as lexi pointed out, the potatoes will take a lot longer than 20-25 minutes to roast - I would put them in for 15 mins on their own before adding anything else.

Secondly, putting a finely chopped chilli into a 220 degree oven for 20 minutes is only going to end in cremation and tears. You need to either leave the chilli in fairly large chunks (probably not that practical), or just add it in 10 mins from the end.

It tasted really nice but the method is questionable.

krazylegs's picture
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This was a really nice meal and so simple to make as youre not stood over it. The potatoes took a lot longer - nearly 40 mins so I would par boil next time. The tuna was nowhere cooked enough for me after a minute but I like everything cooked right through so its personal choice. Would make ths again as its a nice alternative to chicken but not too fishy!!

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