Name: Seared tuna with Niçoise potatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 500 gm kipfler potatoes, thickly sliced diagonally; 80 ml olive oil (1/3 cup); 1 Spanish onion, thinly sliced; 50 gm Niçoise olives (¼ cup); 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

Seared tuna with Niçoise potatoes

Australian Gourmet Traveller fast recipe for seared tuna with Niçoise potatoes.

Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

500 gm kipfler potatoes, thickly sliced diagonally

80 ml olive oil (1/3 cup)

1 Spanish onion, thinly sliced

50 gm Niçoise olives (¼ cup)

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

Main

1.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.

2.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.

3.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.

Styling by Adelaide Lucas

Styling by Geraldine Muñoz