Balsamic tuna steaks with warm roast potato and mushroom salad
Prep time: 40 minsTotal time: 
Balsamic tuna steaks with warm roast potato and mushroom salad
Tuna steaks are extremely lean, so always start with a hot pan and a quick cook to ensure a perfectly seared yet juicy result
Prep time: 40 minsTotal time: 
Nadine Brown
Nadine Brown
Ingredients
- 200g anya potatoes, quartered
- 120g shiitake mushrooms, torn into pieces
- 2 echalion shallots, cut into thin wedges
- 2 thyme sprigs, leaves picked
- 1 tbsp olive oil, plus 2 tsp extra
- 60ml balsamic vinegar
- 1 tbsp runny honey, plus 1 tsp extra
- 2 Taste the Difference Yellowfin Tuna Steaks
- juice of ½ a lemon
- ½ tsp dijon mustard
- 40g rocket
Step by step
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Preheat the oven to 200°C, fan 180°C, gas 6. Toss the potatoes, mushrooms, shallots and thyme leaves with 1 tablespoon of the oil on a baking tray. Season, transfer to the oven and roast for 25 minutes or until the potatoes are cooked through and everything is beginning to become a light golden-brown on the edges. Remove from the oven and leave to cool slightly.
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Meanwhile, whisk together the vinegar, 1 tablespoon of honey and 1 teaspoon of oil. Add the tuna to a food bag. Pour in half the marinade, seal and massage into the tuna. Leave to marinate for 15 minutes.
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Heat a frying pan over a mediumhigh heat until very hot. Drain the tuna steaks and add to the pan. Cook for about 1½ minutes each side for medium-rare and 2-2½ minutes per side for well done. Transfer to a plate, loosely cover and leave to rest for 5 minutes. Wipe the pan clean, add the reserved marinade and simmer for a couple of minutes until slightly thickened. Set aside to cool.
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Whisk together the lemon juice, mustard and remaining oil and honey; season. Toss with the roast veg and then with the rocket. Slice the tuna. Serve the salad topped with the tuna and drizzled with the balsamic glaze.
