Tuna steaks are healthy and quick to cook - you can have this meal on your table in under 30 minutes. Do use new potatoes which are at their best during spring.


  • 1 tuna steak 150-180g/ 5-6 oz

  • 2 red pepper, de-seeded and cut into thin strips

  • ½ onion finely sliced

  • 1 clove garlic

  • 1 bay leaf

  • 10 kalamata olives cut into quarters

  • 2 tablespoons cream

  • 50g/ 2 oz butter

  • Olive oil

  • Pinch of chopped parsley

  • New potatoes, cooked


  • 1.

    Preheat a griddle pan. Brush the tuna with a little oil and season. Place onto the griddle and cook for 2 minutes on one side then turn and cook for a further 2 minutes.

  • 2.

    In a separate pan, warm some olive oil. Add the onions and cook for 1-2 minutes. Then add the garlic, peppers and bay leaf. Place a lid on top and cook for 10-15 minutes without colour.

  • 3.

    Add the butter, cream and olives and stir together. Then add the parsley.

  • 4.

    If you have time, skin the new potatoes once you have cooked them and mash roughly so that the potatoes are just crushed. Place the crushed potatoes into the centre on the plate, tuna on top, then spoon over the pepper mix and drizzle the sauce around.

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