Ingredients

• 3 shallots
• finely chopped
• 150ml/5fl oz tomato ketchup
• 3 tbsp balsamic vinegar
• splash Worcestershire sauce
• 100ml/3½fl oz olive oil
• ½ bunch fresh chervil
• leaves only
• chopped
• ½ bunch fresh tarragon
• leaves only
• chopped
• 2 large handfuls rocket leaves
• salt and freshly ground black pepper
• 2 tbsp vegetable oil
• plus extra for drizzling
• 3 new potatoes
• parboiled
• cut into 0.5cm/¼in slices
• salt and freshly ground black pepper
• 2 x 150g/5½oz fresh
• boneless tuna steaks

Directions

• For the rocket salad and dressing
• whisk the chopped shallots and ketchup in a bowl
• then add the vinegar and Worcestershire sauce and stir to combine.
• Add the olive oil little by little
• whisking continuously until thickened
• then stir in the chopped chervil and tarragon. Season to taste with salt and freshly ground black pepper
• add the rocket leaves and toss well to combine. Set aside.
• For the potatoes
• heat the oil in a non-stick frying pan over a medium heat
• add the partially cooked potato slices and season to taste with salt and freshly ground black pepper. Fry the potatoes for 3-4 minutes
• or until golden-brown on both sides. Remove from the pan and drain on kitchen paper.
• Heat a non-stick chargrill pan over a medium heat. Drizzle the tuna steaks with a little oil and season with salt and freshly ground black pepper. When the pan is hot
• add the steaks and cook for 45-50 seconds on both sides until the outsides of the steak have browned but the inside is still pink
• or until cooked to your liking.
• To serve
• spoon the sautéed potatoes into the middle of each serving plate. Cut the tuna steaks in half and place them on top of the potatoes. Pile the dressed salad alongside.