Tuna Steak with Tomato, Chilli and Olive Sauce

By Loyd Grossman

Seared tuna steaks sliced and served on a stack of new potatoes and French beans and drizzled with a rich, spicy tomato sauce for an impressive but quick dinner party dish.

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Tuna Steak with Tomato, Chilli and Olive Sauce

1 Picture

Italian Panfried Chicken

Ingredients

1 jar Loyd Grossman Tomato and Chilli Sauce
1 tbsp oil
2 tuna steaks
75ml white wine
8 cherry tomatoes
2 tbsp black olives
200g cooked new potatoes
100g cooked French beans
Olive oil
Sherry vinegar
Garnish
Rocket leaves, dressed with a little olive oil and vinegar

Details

servings 2
Level of difficulty Average
Cooking time 10mins
Cost Average budget

Preparation

Step 1

To prepare this dish:
Cook the new potatoes and French beans in hot water. Top and tail the French beans and slice the potatoes. Keep warm.
Quarter the cherry tomatoes.
Slice the black olives

Step 2

Heat the oil and fry the tuna steaks in the hot pan for 1-2 minutes on each side. (cook a little longer if you prefer the tuna more done) Set aside and keep warm.

Step 3

Heat the wine in the same pan until most of the liquid has evaporated. Add the cherry tomatoes, the Tomato and Chilli Sauce, olives and continue to cook for a few minutes.

Coat the sliced potatoes with half this sauce.

Step 4

Season the beans and add a dash of olive oil and sherry vinegar.

Step 5

To garnish the plates:
Place the potatoes onto each plate and add the French beans on top. Slice the tuna and arrange on top of the beans. Drizzle with the rest of the sauce over the tuna garnish with rocket leaves.

Replace the tuna with roasted salmon fillets for a delicious alternative.