Peel potatoes and put on to boil.
While potatoes are boiling peel and slice the fresh ginger and garlic and put onto the fresh tuna.
Add soy sauce to the tuna and mix rub it over the fish .
Remove potatoes from boiling water and cut into 1cm cubes for sautéing. Dry the cubes.
Put peas on to boil in the potato water.
Add to medium hot oil in a wok and sauté until golden.
Add butter and a little oil into a frying pan on a high heat. Once butter/oil is hot add the tuna and cook on both sides for approx. 45 secs per side ( depends on thickness of tuna ) so both sides are nicely coloured but the tuna is still rare inside.
Put tuna onto a warmed plate.
Add the marinade to the pan + a knob of butter and cook for 1 min. Add a little water from potato/pea saucepan and any juices from the tuna and whisk in a little butter to create a sauce.
Serve the tuna with a spoon of sauce and some sauté potatoes and peas.
Try to time the sauté potatoes so that they are ready at the same time as the sauce - this keeps them crisp.
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