Categories: July

Ingredients

• 475g new potatoes
• 6 tbsp aioli
• 2 tbsp chopped fresh basil
• 3 tbsp sun-dried tomato pesto
• 1 tbsp olive oil
• 4 x 175g tuna steaks

Directions

1. Put the potatoes in a pan of salted water and bring to the boil. Cover and simmer for 20 minutes, until tender. Drain and rinse under cold water until cold. Roughly chop and put into a bowl with the aioli and basil. Season to taste and gently mix together. Meanwhile, mix the pesto with the oil and brush over the tuna steaks. Heat a griddle pan until really hot, add the tuna and sear for 2-3 minutes each side, until cooked but still a little pink in the middle. Divide between plates and drizzle with a little extra pesto. Serve with the potato salad and cooked green beans.

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