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Seared Tuna

Posted by John Reed on 19th November 2020

Approx Portions 2 – 4


2 x Large tuna steaks (Approx 1lb/453g)

Roast Curry Potatoes

2 x Large Maris piper/Russet potatoes (Peeled & cut into equal sized roast potatoes)
2 tsp x Curry powder
2 tbsp x Extra virgin olive oil
2 Pinches x Natural sea salt

Roasted Curry Vegetables

1/4 Head x Cauliflower (Cut into florets)
1 x Carrot (Peeled & Sliced)
1 x Courgette/Zucchini (Sliced)
3 tsp x Curry powder
2 tbsp x Extra virgin olive oil
2 Pinches x Natural sea salt

Mint Yogurt

1 Sprig x Mint leaves (Finely sliced)
3 tbsp x Greek yogurt
1 tsp x Vinegar
1 tsp x Honey
Pinch x Natural sea salt


1) Peel and cut the large potatoes into equal size cuts. Place the potatoes into a medium size pan and cover with water. Add two pinches of salt and place onto a high heat to boil. Boil the potatoes for 10 minutes from boiling to slightly soften. Do not over cook as they will turn to mash, just enough to fluff the edges. Drain the potatoes off and toss in the colander to fluff the edges up, as this will give a crunchy result. Once cool place into a deep oven tray, add the 2 tablespoons of oil, 2 tsp of curry powder and the 2 pinches of salt. Mix well until they are evenly coated. Set aside for later.

2) Place a small pan of water on to boil for the carrots and another medium size pan of water on to boil for the cauliflower. Prepare the cauliflower and the carrots. Drop the carrots into the small pan while cold and boil for 20 – 25 minutes until slightly soft. Once the water is boiling for the cauliflower, drop the florets into the boiling water for 5 minutes. Drain off both of the vegetables and place into a large deep roasting tray. Slice the courgette and add to the roasting tray. Add the 3 teaspoons of curry powder, 2 tablespoons of oil and the 2 pinches of salt. Mix the vegetables until they are evenly coated.

3) Pre heat the oven to 180c/350f. Place the roast potatoes into the oven and cook for 60 – 90 minutes until golden. Turn the potatoes every 30 minutes. In addition place the vegetables into the oven for the last 30 minutes until golden and crispy.

4) Prepare the mint yogurt and mix all the ingredients together in a mixing bowl. Taste and season with the pinch of salt if needed.

5) Pre heat a cast iron griddle or frying pan. Place the tuna steaks onto a plate and coat with a tablespoon of oil. Season each side with salt and once the pan is smoking hot, place the tuna steaks to cook for 1 – 2 minutes (Depending how pink you want the middle). Once cooked on both sides take out to rest for 1 minute. Place up the yogurt with the roasted vegetables and the tuna served over the top.


You can check out more guidance on this dish below!


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