Pan-Fried Tuna With Marinated Potato Salad

1. 1

   Cook the whole potatoes in a large pan of lightly salted boiling water for 15-20 mins or until just tender. Drain and when cool enough to handle, peel off the skins and thickly slice into a shallow bowl.

2. 2

   Heat the olive oil in a large frying pan and fry nearly all the green onions for 5 mins. Stir in the mustard, lime juice and vinegar and remove from the heat. Season with salt and freshly ground black pepper and add a pinch of sugar. Pour the hot dressing over the potatoes, add the tomatoes and gently toss to mix.

3. 3

   Sprinkle the tuna steaks with the lemon juice. Heat the vegetable oil in the cleaned frying pan and fry the tuna steaks over a medium-high heat for 3-4 mins on each side, or until cooked to your liking. Season to taste.

4. 4

   Serve the potato salad on four plates each topped with a tuna steak and scatter over the rest of the chopped green onion. Garnish with chervil, lime slices and extra freshly ground black pepper.

* Per serving · 4 servings · Values may vary.