Meals and Courses

  • 500 g (1 lb) small new potatoes, scrubbed
  • 4 fresh tuna steaks, about 175 g (6 oz) each
  • 100 g (3½ oz) baby spinach leaves, roughly chopped
  • 4 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • salt and pepper
  • griddled lime wedges, to serve

Place the new potatoes in a steamer over boiling water and cook for 15 minutes or until tender.

Meanwhile, heat a griddle pan. Pat the tuna fillets dry with kitchen paper and cook in the pan for 3 minutes on each side for rare, 5 minutes for medium or 8 minutes for well done.

Remove the potatoes from the steamer. Slice them in half and place in a bowl. Add the spinach, olive oil and balsamic vinegar. Toss and season to taste. Divide the salad between 4 plates and serve with a slice of tuna arranged on the top of each, and a griddled lime wedge for squeezing.

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