- 1kg (2lb 4oz) Jersey Royal potatoes, gently rubbed to remove
- 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
Jersey Royal Recipes
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.
- Cook the Jersey Royals in lightly salted boiling water until
tender - about 15 minutes. Drain and allow to cool. Slice
- 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.
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.