Fast Recipes

Seared tuna with Niçoise potatoes

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

By Adelaide Lucas
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print
Seared tuna with Niçoise potatoes


  • 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


  • 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.
  • undefined: Adelaide Lucas