Seared tuna steaks sliced and served on a stack of new potatoes and green beans and drizzled with a rich, spicy tomato sauce for an impressive but quick dinner party dish.
Boil water in a pan and add potatoes. Cook for 10 minutes or until tender and drain. When cooled slightly, chop into quarters and leave to the side to keep warm.
Heat the oil in a heavy based frying pan. Add the tuna steaks to the hot pan and cook for 1-2 minutes on each side for medium-rare tuna (cook a little longer if preferred) remove from the pan and keep warm.
Add the wine to the pan and cook for a few minutes until most of the liquid has evaporated. Stir in the cherry tomatoes, Loyd Grossman Tomato and Chilli Sauce and black olives and cook for a few minutes.
Mix half of the sauce with the warm chopped potatoes ensuring that they are completely coated in sauce.
Season the green beans and drizzle with a little olive oil.
To serve place a ring of potato (use a pastry cutter as a mould) onto each plate and top with green beans. Slice the tuna and arrange on top of the beans. Drizzle the tomato sauce over the tuna and decoratively around the plate. Garnish with rocket leaves.
Roasted salmon fillet makes a tasty alternative to tuna in this dish.
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