Griddled tuna, crushed potatoes and a tangy tomato dressing makes a luscious light dinner any night of the week.


  • 2 tablespoons tomato ketchup

  • 1 dash Worcestershire sauce

  • 1 diced shallot

  • 2 sprigs tarragon, chopped

  • 1 tablespoon parsley, chopped

  • 1 x 150g tuna loin

  • 150g new potatoes

  • Salt and pepper

  • ¼ pint extra virgin olive oil

  • 1 handful rocket salad


  • 1.

    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.

  • 2.

    Cook the potatoes in boiling salted water, drain off and crush with a fork. Season with salt, pepper and a little olive oil.

  • 3.

    Rub the tuna with oil; season and sear on a hot griddle pan or barbecue for 1 minute each side.

  • 4.

    Arrange the potatoes and salad on a plate, place the tuna on top and spoon the dressing over.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 2093kj
  • Fat Total 216g
  • Saturated Fat 30g
  • Protein 21g
  • Carbohydrate 24g
  • Sugar 6g
  • Sodium 969mg

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.

Powered by

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings