Chargrilled Tuna with Shoestring Potato
Chargrilled Tuna with Shoestring Potato



  • 4 x 175g tuna steaks
  • 1 tbsp crushed coriander seeds
  • 1 tbsp cracked peppercorns
  • 2 tbsp olive oil
  • Pinch of salt
  • For the Potatoes
  • 2 baking potatoes, finely sliced into thin strips
  • Salt and pepper
  • 2 tbsp coriander, to serve
  • 125g rocket, to serve
  • Preheat a griddle pan, and lightly season the tuna steaks with salt. Mix together the coriander seeds and peppercorns, and sprinkle onto a plate. Press the tuna into the spice mixture to coat, then drizzle with oil, and griddle for 2 mins on each side.
  • Place the potato strips in cold water for 5 mins, then pat dry. Place into a deep fat fryer and cook for 3 min or until golden and crisp. Drain on kitchen paper, then serve on top of the tuna steaks with a pile of coriander and rocket.
30 mins
4 serving

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