Tuna with lemon & chilli dressing & crushed potatoes

Tuna with lemon & chilli dressing & crushed potatoes

The tangy lemon and chilli dressing also goes well with salmon and white fish.

By , 21 September 2015
Tuna with lemon & chilli dressing & crushed potatoes
  • Ready in: 25 mins
  • Serves: 4
  • Price: £2.30 per serving
Nutritional Info
Each 395g serving contains
  • Fat med
    14g
    19%
  • Saturates low
    2.8g
    14%
  • Sugars low
    15g
    17%
  • Salt low
    0.25g
    4%
  • Energy 1805KJ 431KCAL
    22%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 457kJ/109kcal.
Ingredients
  • 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
Method
  • 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.