Tuna With Peppery Tomatoes & Potatoes
This delicious recipe features succulent tuna steaks marinated in a flavorful blend of garlic and thyme, served atop a medley of roasted new potatoes, vibrant peppers, onions, and tomatoes. The dish is bursting with fresh ingredients and bold Mediterranean-inspired flavors that come together beautifully in this easy and satisfying meal.
— Constant Cookbook
Ingredients
- 4 tuna steaks
- 1 tbsp olive oil
- 3 garlic cloves , crushed
- few thyme sprigs
- 500g bag new potatoes , sliced about 1cm thick
- 2 red peppers , cut into large chunks
- 1 red onion , cut into eighths
- 1 green chilli , deseeded and chopped
- 400g can cherry tomatoes
Instructions
- Heat oven to 220C/fan 200C/gas 7 and put in a roasting tin to heat up. Put the tuna in a shallow dish with half the oil, two-thirds of the garlic and leaves from 1 sprig of thyme. Leave to marinate while you cook the veg.
- Put the potatoes, peppers, onion and chilli into the roasting tin with the remaining oil, toss to coat, then roast for 20 mins. The potatoes should be tender or very nearly there. If not, give them another 5 mins (the cooking time can depend on the variety of potato). Add the remaining garlic and thyme to the pan, let them sizzle, stir in the tomatoes, then cook for 5 mins more until the sauce has reduced a little. Season to taste.
- With a few mins to go, heat a griddle or frying pan, wipe most of the garlic marinade off the fish with kitchen paper, season, then sear for 1 min each side for medium or longer if you prefer. Serve on top of the veg.
Cook Time
25M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 371 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 31 grams carbohydrates
- Sugar Content: 11 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 40 grams protein
- Sodium Content: 0.48 milligram of sodium
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