Fresh Tuna on Thai-spiced Jersey Royals

Introduce a few exciting colours and flavours to your food with this wonderful main dish. Rub fresh tuna steaks with stir-fry oil (which is infused with garlic, ginger and spices) char-grill them, then serve on a bed of spicy Jersey Royals.

Serves 4

1kg (2lb 4oz) Jersey Royal potatoes, gently rubbed to remove flaky skin
4 x 175 - 225g (6 - 8oz) fresh tuna steaks
3 tablespoons stir-fry oil or olive oil
6 shallots, thinly sliced
1 large red chilli, deseeded and chopped
2 tablespoons chopped fresh coriander
grated rind and juice of 1 lime
salt and freshly ground black pepper
coriander sprigs, to garnish

1. Cook the Jersey Royals in lightly salted boiling water until tender - about 15 minutes. Drain and allow to cool. Slice thickly.

2. Preheat a char-grill pan or heavy based frying pan. Rub the tuna steaks with one tablespoon of oil. Cook them for 3 - 4 minutes on each side, or to your liking.

3. At the same time, heat the remaining oil in a wok or large frying pan. Add the shallots and stir-fry for 3 - 4 minutes, then add the potatoes and chilli. Stir-fry for another 2 - 3 minutes, then add the coriander, lime rind and juice and seasoning.

4. Divide the potato mixture between 4 warm plates. Top with the tuna steaks and serve, garnished with coriander sprigs.

Cook's tips:
Do not peel Jersey Royal potatoes - simply rub any flaky skin gently from the surface. Always put Jersey Royals into boiling water to seal in the flavour - adding salt to the water is a matter of personal preference.

For a meat-eaters version, use fillet steaks as an alternative to fresh tuna.