Griddled tuna, crushed potatoes and a tangy tomato dressing makes a luscious light dinner any night of the week.
In a bowl, mix the ketchup, Worcestershire sauce, shallots and herbs. Whisk in the olive oil slowly so a glossy dressing is formed. Season to taste.
Cook the potatoes in boiling salted water, drain off and crush with a fork. Season with salt, pepper and a little olive oil.
Rub the tuna with oil; season and sear on a hot griddle pan or barbecue for 1 minute each side.
Arrange the potatoes and salad on a plate, place the tuna on top and spoon the dressing over.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Trending This Week