Tuna with lemon & chilli dressing & crushed potatoes
- 2 unwaxed lemons, juice and zest of
- 50g caster sugar
- 1 red chilli, de-seeded and chopped
- 1/2 tsp ground coriander
- 600g new potatoes
- 2 tbsp olive oil, plus a little extra
- 2 tbsp chopped fresh coriander
- 4 tuna steaks
- 350g broccoli to serve
Put the lemon juice in a small pan with 2 tbsp water, add the sugar and stir over a low heat to dissolve. Stir in the chilli, ground coriander and lemon zest.
Boil the potatoes until tender, then drain and return to the pan. Add the oil and fresh coriander and break up with a wooden spoon until roughly crushed.
Rub both sides of the tuna steaks with oil. Heat a griddle or non-stick frying pan and cook the tuna for 3-4 minutes on each side or until cooked through.
Serve with the lemon sauce, potatoes and broccoli.