Ingredients: (serves two)
- A good few new potatoes (enough that you need two hands to hold them), sliced with skins on.
- One shallot (or very small onion), chopped very finely.
- About an inch of squeezy garlic purée.
- Olive oil.
- One good sized courgette, sliced.
- Four large button mushrooms, sliced.
- A glob/sploosh (about two or three tablespoons) of tomato passata.
- About a tablespoon of tomato purée.
- Chopped fresh basil (about 8 leaves).
- Two tuna steaks.
- Par-boil the new potato slices in water until a sharp knife will easily slip into and back out of them, as if in and out of butter - this takes about 5 mins, depending on how thinly you slice them. Drain them and set them aside for now.
- Heat a good lug of the olive oil and then fry the shallot and garlic until the shallot are turning brown and starting to smell yummy.
- Add the sliced courgette and stir-fry until it becomes translucent and starts to brown.
- Add the mushrooms and stir-fry until cooked.
- Tip all of the wok contents into a bowl.
- Start to grill the tuna steaks on the George Foreman grill or griddle. They usually take about 5 mins on ours which is enough time to finish the rest of the dish.
- Heat another good-sized lug of olive oil. Add the drained potatoes and sauté them until they begin to brown and go crisp at the edges.
- Add the stir-fried vegetables back to the wok and mix them together.
- Add the passata, tomato purée and chopped basil.
- Once the tuna steaks are cooked, serve them on top of a bed of the vegetables.
I had Parmezano on top of mine tonight (dairy-free parmesan-replacement) but I often have it as is. Eat. Enjoy!