Sliced seared tuna with rocket, cherry tomatoes and rosemary potatoes

Ingredients

For 1 serving

• Fresh tuna170 g
• Arugula40 g
• Cherry tomatoes100 g
• Potatoes180 g
• Rosemary2 g
• Balsamic vinegar1 teaspoon
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: fish, sulphites

In season: June – September

Method

1. Preheat a fan oven to 210 °C. Wash the potatoes, cut them into roughly 2 cm cubes and toss them in a tray with half the oil, the rosemary and salt.
2. Roast the potatoes for 25 minutes, turning halfway, until golden and crisp.
3. Meanwhile wash the rocket and cherry tomatoes and halve the tomatoes; arrange them on a serving plate.
4. When the potatoes have 5 minutes left, pat the tuna dry and rub it with a little of the remaining oil. Heat a non-stick pan over high heat until very hot and sear the tuna for 1 minute per side, until browned outside and still red in the middle.
5. Slice the tuna about 1 cm thick and lay it on the rocket and tomatoes.
6. Dress with the remaining oil, balsamic vinegar, salt and pepper and serve with the potatoes.