Hit the right note with this yummy tuna dish


This week’s recipe comes from Paul Topliss, head chef at the Mill Inn.

Pan fried tuna steak on crushed new potatoes with sun-blush tomatoes and asparagus


l 2 tbsp olive oil

l 2 6oz tuna steaks

l 10/12 new potatoes (Boston loose skin)

l Handful of chopped sun blush tomatoes

l Handful of chives

l1oz butter

l Pinch of salt and pepper

l Ice cubes


l Cover potatoes with water and a pinch of salt and cook until soft.

l Bring another pan of water to the boil and add asparagus, boil for three minutes, remove and put into ice water.

l Drain potatoes and crush with a fork using the butter, salt and pepper, sun blushed tomatoes and chives.

l Heat olive oil in a frying pan until it just starts to smoke, season tuna and add to pan for two minutes each side (pink in the middle).

l Place potato mix on a plate with the tuna on top, garnish with pesto and balsamic or add a soft poached egg for something different.