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–+ servings

Grilled Tuna with Lemon Mayo, Roasted Potatoes & Sesame Asparagus

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Course Main Course
Servings 2 people

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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