This colourful salad makes the most of storecupboard ingredients - vary it for a special occasion by using fresh tuna
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Seared tuna with warm potato salad
Roast the potatoes as above, then toss with the 2 tbsp oil, red wine vinegar, capers, tomatoes, red onion and ½ bunch chopped parsley. Brush 4 tuna steaks with a little oil, season, then cook on a hot griddle pan for 2 mins each side or until cooked to your liking. Pile the potatoes onto plates and top with the seared tuna.
Choose yellowfin tuna as it is more sustainable than other varieties.