Ingredients

The following ingredients have 4 Servings
  • 500 g new potatoes (halved)
  • 4 (bell) peppers ((try to get a mix of yellow, red and orange if possible), cut into large pieces)
  • 2 tablespoons olive oil (plus extra for the tuna)
  • Salt and pepper
  • 4 tablespoons balsamic vinegar
  • 4 tuna steaks (approximately 1½cm / ½inch thick)
  • 200 g baby spinach

Instruction

  • Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
  • Prepare the potatoes and peppers and place in a large roasting tin or oven dish. They should be in 1 layer or they will steam, not roast. Drizzle with olive oil and twist over some salt and pepper. Toss the veg in the oil and then arrange in 1 layer. If necessary use 2 roasting tins/oven dishes rather than crowding 1 tin.
  • Put the veg in the oven and roast for 20 minutes.
  • After 20 minutes remove the tray from the oven, and stir the potatoes and peppers, spread out again and put back in the oven to roast for a further 20 minutes (this ensures everything cooks evenly and nothing sticks).
  • When the potatoes and peppers have 10 minutes left to roast, remove the tuna steaks from the fridge and coat with the oil, salt and pepper.
  • Put a non-stick griddle pan or frying pan on a high heat and heat up for 1 minute. Do not put any oil in the pan.
  • Put the tuna steaks in the hot pan and cook for 1 minute on each side for medium, 1½ minutes on each side for well done. Remove the tuna steals from the pan immediately and put on a board or a plate.
  • Remove the roast veg from the oven and drizzle over 4 tablespoons balsamic vinegar. Toss the veg in the balsamic vinegar.
  • Divide the spinach between 4 plates. Top each stack of spinach with ¼ of the roast veg and a tuna steak. Drizzle with the juices from the roasting tin.
  • Serve immediately with a glass of Chilean Sauvignon Blanc or a dry French rosé.