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
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham.
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham.
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.
