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Paprika Tuna with Green and White Mash


  • ½ tsp olive oil

  • 1 tsp paprika

  • 1 tsp coarsely ground black pepper

  • 4 thick tuna fillets, about 100g each

  • oil

  • 100g / 4oz watercress, well washed with large stalks removed

  • lemon juice or red wine

  • For the mash

  • 150ml / ¼ pint chicken stock

  • 250g / 9oz frozen peas

  • 800g / 1lb 12oz new potatoes

  • Squeeze of lemon juice


  • 1.

    To make the mash. Bring the stock to the boil in a saucepan and boil the new potatoes for 10 minutes (or until just cooked).

  • 2.

    Meanwhile mix the olive oil with the paprika and pepper and coat the tuna with it. Lightly coat a frying pan with oil and place the tuna on this. Cook in the pan for 4-5 minutes medium rare or 7-8 minutes for more well cooked, turning occasionally.

  • 3.

    Then add the frozen peas to the potatoes and boil for a further 5 minutes until most of the stock has evaporated.

  • 4.

    Remove from the heat, drain any excess stock and roughly mash with a potato masher to retain the texture then season with lemon juice, salt and pepper.

  • 5.

    Serve the tuna on a bed of mash with the watercress on the side

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