Name: Tuna and potato salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 gram (9½ ounces) snow peas; 6 kipfler (fingerling) potatoes (500g), sliced thickly; 150 gram (5½ ounces) cherry tomatoes, halved; 2 green onions (scallions), sliced thinly; 1/4 cup (40g) kalamata olives; 1/4 cup fresh flat-leaf parsley leaves, loosely packed; 1 tablespoon vegetable oil; 4 (700g) tuna fillets; 1/4 cup (60ml) extra virgin olive oil; 2 tablespoon rice vinegar; 1 1/2 tablespoon lemon juice; 2 teaspoon japanese soy sauce; 1/2 teaspoon sesame oil; 1/4 teaspoon japanese mustard; 1 clove garlic, crushed

Ingredients

300 gram (9½ ounces) snow peas

6 kipfler (fingerling) potatoes (500g), sliced thickly

150 gram (5½ ounces) cherry tomatoes, halved

2 green onions (scallions), sliced thinly

1/4 cup (40g) kalamata olives

1/4 cup fresh flat-leaf parsley leaves, loosely packed

1 tablespoon vegetable oil

4 (700g) tuna fillets

1/4 cup (60ml) extra virgin olive oil

2 tablespoon rice vinegar

1 1/2 tablespoon lemon juice

2 teaspoon japanese soy sauce

1/2 teaspoon sesame oil

1/4 teaspoon japanese mustard

1 clove garlic, crushed

Method

1.Boil, steam or microwave peas until just tender; drain. Rinse under cold water; drain. Halve crossways on the diagonal.

2.Boil, steam or microwave potato until tender, drain. Rinse under cold water, drain. Halve lengthways.

3.Meanwhile, make lemon and soy dressing. Whisk ingredients in jug until smooth.

4.Place peas and potatoes in medium bowl with tomatoes, onion, olives, parsley and dressing, toss gently to combine.

5.Heat oil in large frying pan, cook fillets about 2 minutes each side or until rare.

6.Divide tuna and salad among serving dishes.

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Ingredients

Method

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