Seared Tuna Steaks with Wasabi Potato Salad

Serves 2

INGREDIENTS:

200g (7oz) Jersey Royal newpotatoes, scrubbed

100g (3½oz) green beans, trimmed and halved

2 tuna steaks, weighing about 120g (4¼oz) each

1 tablespoon olive oil

50g (1¾oz) rocket

1 lime, cut into wedges, to serve

For the dressing

3 tablespoons mayonnaise

1 teaspoon wasabi paste

juice of 1 lime

1 tablespoon olive oil

1 garlic clove, crushed

sea salt and freshly ground black pepper

METHOD:

1. .Bring a pan of salted water to the boil and boil the potatoes for 15 minutes or until tender. Add the green beans to the water for the final 4 minutes of cooking. Drain and set aside.

2. Meanwhile, make the dressing. Whisk together all the ingredients and season to taste.

3. Heat a griddle pan or large non-stick frying pan over a medium heat until hot. Brush the tuna steaks with olive oil, season and cook for 1–2 minutes per side until just seared.

4. Fold the potatoes, rocket and beans together with the dressing. Slice the tuna and serve alongside the vegetables with a wedge of lime for squeezing over.