Sesame Tuna and salsa verde with a warm new potato and vegetable salad

Serves 4 | time 30 minutes

Prep 10 minutes | Cook 20 minutes

Sesame tuna


  • 4 small tuna steaks
  • 1 cup of sesame seeds

Warm new potato and vegetable salad

  • 1 onion, diced
  • 2 cloves of garlic, diced
  • 1/2 handful of basil
  • 1/2 handful parsley
  • 1/2 handful mint
  • 8 new potatoes, halved
  • 1 bulb fennel, sliced (reserve the fennel tops)
  • ½ a head of broccoli cut into small florets
  • 4 handfuls spinach
  • 200ml vegetable stock
  • Feel free to use any veg you have though

Salsa verde

  • 1/2 clove of garlic, diced
  • 1/2 bunch parsley, cut finely
  • 1/2 tin anchovies, cut finely
  • 1/2 handful mint, cut finely
  • 1/2 handful basil, cut finely
  • 1/2 handful gherkins, diced
  • 1/2 handful capers, diced
  • 2 tbsps red wine vinegar
  • 4 tbsp olive oil
  • 1/2 tbsp Dijon mustard


Part one

  • Pre-heat the oven to full whack, take the tuna out of the fridge and leave to come to room temperature.
  • In a large wide pan, gently sweat the onions on a low heat until translucent, then add the garlic.
  • After 5 minutes add the potatoes and herbs and a splash of stock. Pop a lid on and braise the potatoes for 10 minutes.
  • Add in the fennel and broccoli, then add the stock so its comes halfway up the veg at least, cover then leave to simmer on a low heat for 10 minutes.

Part two

  • Put the garlic and anchovies (save the oil for later) in a pestle and mortar and bash and grind until you’ve created a paste.
  • Add the capers and gherkins, herbs, mustard and vinegar and continue to bash until everything is mixed.
  • Finally, add the oil slowly until you reach the desired consistency. Don’t worry if you don’t use it all.
  • You can do this in a blender or food processor. If you add do throw everything in except the oil and add that last. I prefer the chunkiness of the pestle and mortar version.

Part three

  • Pour the sesame seeds into a shallow bowl and lay the tuna on top, pressing the seeds in until covered.
  • Season well with salt on both sides.
  • Lay the tuna on a wire tray, greased baking sheet or grill pan and cook on high for 2 minutes each side.
  • While you do this uncover the veg pan.

Part four

  • Lay out the plates and with a slotted spoon lay the warm potato and veg salad on a plate.
  • Carve the Tuna diagonally and lay a few strips on top of the salad.
  • Finally spoon a healthy dollop of salsa verde on top.
  • Sprinkle fennel tops over and season from a height before serving.




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