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Seared tuna with Niçoise potatoes


You'll need

500 gm kipfler potatoes, thickly sliced diagonally 80 ml (1/3 cup) olive oil 1 Spanish onion, thinly sliced 50 gm (¼ cup) Niçoise olives 2 tbsp salted baby capers, rinsed 4 anchovy fillets, thinly sliced lengthways 1½ cups (loosely packed) flat-leaf parsley ½ lemon, juice only 4 tuna steaks (about 200gm each) To serve: lemon cheeks

Method

  • 01
  • Place potato in a saucepan and cover with salted water. Cover, bring to the boil over high heat and cook until potato is tender (8-10 minutes), drain and set aside.
  • 02
  • Meanwhile, heat 60ml olive oil in a large frying pan, add onion, olives, capers and anchovy and cook over medium-high heat, stirring occasionally, until onion starts to soften (2-3 minutes). Add potato and cook until onion caramelises (3-5 minutes). Season to taste, add parsley and lemon juice, toss gently to combine and keep warm.
  • 03
  • Meanwhile, brush tuna steaks with remaining olive oil. Heat a large frying pan over high heat and sear tuna until cooked (1-2 minutes each side for rare). Serve immediately with potato and lemon cheeks.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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