Chargrilled Tuna with Shoestring Potato
Chargrilled Tuna with Shoestring Potato

Ingredients

Method

  • 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
This recipe pairs perfectly with the Mt Moriac Pinot Noir 2020 from Geelong, Australia.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box