Recipe courtesy of Co-op Food Magazine.
Serves : 6 (as a side dish)
Ready in 30 minutes
300g fresh tuna steak
1 tsp olive oil
650g baby new potatoes
1 medium red onion (chopped)
1 tblsp capers (optional)
1 bag rocket leaves
1 dessertspoon balsamic vinegar
1 tblsp olive oil
Juice of half a lemon
1/2 tsp Dijon mustard (optional)
Step One : Heat a griddle or frying pan until hot. Add a tsp of oil to the pan and then cook the tuna on both sides until done. Cool a little, then chop into chunks.
Step Two : Boil the potatoes in a separate pan of water, drain and mix in the tuna.
Step Three : Add the chopped onion and capers (if using). Put all the dressing ingredients into a clean jar and shake until emulsified the add to salad mix.
Step Four : Store in fridge or cool bag until needed. When ready to eat, toss the rocket leaves into the salad and serve.