Tuna steak, orange and potato salad
- Prepare
- 1-2 hours
- Cook
- 10 to 30 mins
- Serve
- Serves 2
- Dietary
- Dairy-freeNut-free
A wonderful summer lunch that is packed with citrusy flavours and protein-packed tuna steak.
Ingredients
- raisins: 2 tbsp golden raisins
- orange juice: 100ml/3½fl oz orange juice
- orange: 1 large orange, pared zest only
- : 1 jalapeño chilli, chopped
- balsamic vinegar: 2 tbsp balsamic vinegar
- red onions: 2 red onions, cut into thick rings
- Jersey Royal potatoes: 1 handful Jersey Royal potatoes, scrubbed well and cooked
- olive oil: 4 tbsp olive oil, plus extra for brushing
- 2 x 200g/7oz tuna steaks
- parsley: 1 large handful fresh flatleaf parsley, roughly chopped
- Little Gem lettuce: 1 Little Gem lettuce, leaves separated
For the aïoli
- egg yolk: 1 free-range egg and 1 free-range egg yolk, beaten
- olive oil: 100–200ml/3½–7fl oz light olive oil
- garlic: 3 garlic cloves, finely chopped
- lemon: 1 lemon, juice only
- black pepper: salt and freshly ground black pepper
Method
Mix the raisins with the orange juice and zest, chilli and vinegar in a large bowl and leave to soak for 1 hour.
Brush the onions and potatoes with oil and chargrill in a griddle pan for a few minutes on each side until lightly charred. Add to the raisin mixture and stir in 2 tablespoons of olive oil.
Heat the remaining olive oil in a griddle pan and cook the tuna steak for a few minutes on each side until cooked rare.
To make the aïoli, place the egg yolks in a food processor and, while the motor is running, pour the oil in very gradually, making sure each drop of oil is incorporated before adding more. Process until the mixture is thick and glossy. Add the garlic and lemon juice gradually. Season with salt and pepper.
To serve, add the parsley to the raisin mixture and scatter on plates. Cut or tear the tuna into chunks and add to the plates. Scatter the lettuce leaves over the top and serve with the aïoli.
