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A tasty way to serve tuna with new potatoes that really adds flavour to the dish.

Recipe created by Richie Quayle, Furness College Student.

20 mins
Medium
Serves 2

Mains Eggs-free Gluten-free Celery-free

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Ingredients

1/2 Red Pepper (cut into thin strips)
1/2 Yellow Pepper (cut into thin strips)
1/2 Courgettes (cut into thin strips)
4 New potatoes
50g Butter
4 tbsp Mild Indian Sweet Pepper Pickle Buy
4 tbsp Chilli, Lime & Ginger Jelly Buy
2 Tuna Steaks
Parsley for Garnishing
Salt and pepper for seasoning
Olive Oil
150ml White Wine

Method

Heat small pan of water and bring to the boil, add new potatoes and cook until soft.
Place tuna steaks onto a grill tray and place under grill, cook fully on one side for approx 2 minutes, remove from heat, turn over and place back under grill for a further 2 minutes, remove from heat and add the Hawkshead Relish Mild Sweet Pepper Pickle and place under the grill for a further 3 minutes.
In a small pan, melt 40g butter, 150ml white wine, bring to simmer and add the Hawkshead Relish Chilli, Lime and Ginger Jelly, reduce for 5 minutes. Remove from heat and keep warm.
Remove potatoes from boiling water, drain and place back into pan over a low heat to dry out, butter and season. Place onto plate.
Heat 2 tbsp of olive oil in a wok add vegetables and stir fry until soft, season and place onto centre of plate.
Remove tuna from grill and place on top of stir fry vegetables. Add sauce to finish and garnish with fresh chopped parsley.

Method Ingredients