Tuna Steak with Harissa Potatoes

Boil the potatoes in salted water until just tender. Meanwhile, fry the onion in 1 tbsp of olive oil and a pinch of salt for a few mins to soften, then stir in the harissa and stock. Bring to a simmer, halve the cooked potatoes and add to the stew with the tomatoes. Simmer for 12 mins or so, or until the tomatoes start to break down.
Rub the tuna steaks with a little oil and seasoning, and griddle for 2-3 mins on each side, or until cooked to your liking. Stir the chopped coriander into the stew, spoon into bowls and top with the fish with a scattering of coriander to finish.

25 mins

2 serving

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