GOURMET FAST
Seared tuna with Niçoise potatoes

Seared tuna with Niçoise potatoes

Serves 4

Cooking Time Prep time 10 mins, cook 15 mins



500 gm   kipfler potatoes, thickly sliced diagonally
80 ml (1/3 cup)   olive oil
1   Spanish onion, thinly sliced
50 gm (¼ cup)   Niçoise olives
2 tbsp   salted baby capers, rinsed
4   anchovy fillets, thinly sliced lengthways
1½ cups   (loosely packed) flat-leaf parsley
½   lemon, juice only
4   tuna steaks (about 200gm each)
To serve:   lemon cheeks


1 Place potato in a saucepan and cover with salted water. Cover, bring to the boil over high heat and cook until potato is tender (8-10 minutes), drain and set aside.
2 Meanwhile, heat 60ml olive oil in a large frying pan, add onion, olives, capers and anchovy and cook over medium-high heat, stirring occasionally, until onion starts to soften (2-3 minutes). Add potato and cook until onion caramelises (3-5 minutes). Season to taste, add parsley and lemon juice, toss gently to combine and keep warm.
3 Meanwhile, brush tuna steaks with remaining olive oil. Heat a large frying pan over high heat and sear tuna until cooked (1-2 minutes each side for rare). Serve immediately with potato and lemon cheeks.


RECIPE Adelaide Lucas PHOTOGRAPHY Teny Aghamalian STYLING Adelaide Lucas and Geraldine Munoz

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