Grilled Tuna with Lemon Mayo, Roasted Potatoes & Sesame Asparagus
Ingredients
For the tuna
- 2 fresh tuna steaks
- zest of ½ lemon
- juice of ½ lemon
- olive oil
- salt & pepper
Lemon mayo
- 2 tbsp good-quality mayonnaise
- 1 tsp yellow mustard seeds crushed (or use a pinch of dry mustard if available)
- juice of ½ lemon
- tiny splash of vinegar
Rosemary roast potatoes
- 300 small potatoes sliced with skin on
- 1 tbsp olive oil
- 2 tsp rosemary fresh or dried
- salt & pepper
For the asparagus
- 10 spears of asparagus
- 1 tsp sesame oil
- 1 tsp sesame seeds toasted if possible
- salt & pepper
Instructions
Roast the potatoes
- Preheat oven to 200°C (400°F).
- Toss sliced potatoes with olive oil, rosemary, salt, and pepper.
- Spread on a baking tray and roast for 25–30 minutes until golden and crisp on the edges.
Lemon Mayo
- In a small bowl, mix mayonnaise with crushed mustard seeds, lemon juice, and zest. Add a splash vinegar if needed to loosen.
- Chill until ready to serve.
Asparagus
- Trim woody ends.
- Toss with sesame oil, a pinch of salt and pepper.
- Grill or pan-fry for 3–4 minutes until tender with slight char.
- Sprinkle with sesame seeds just before serving.
Grill the tuna
- Rub tuna steaks with olive oil, salt, pepper, and lemon zest.
- Grill over high heat (BBQ or grill pan) for about 1½–2 minutes per side (medium-rare).
- Leave tuna to rest for a minute.
To serve
- Arrange roasted potatoes on the plate.
- Add a neat pile of sesame asparagus.
- Place grilled tuna alongside.
- Spoon or drizzle the lemon mustard mayo on or beside the tuna.
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