- 20 mins
- Medium
- Serves 2
Ingredients
- 1/2 Red Pepper (cut into thin strips)
- 1/2 Yellow Pepper (cut into thin strips)
- 1/2 Courgettes (cut into thin strips)
- 4 New potatoes
- 50g Butter
- 4 tbsp Mild Indian Sweet Pepper Pickle
- 4 tbsp Chilli, Lime & Ginger Jelly
- 2 Tuna Steaks
- Parsley for Garnishing
- Salt and pepper for seasoning
- Olive Oil
- 150ml White Wine
Method
- Heat small pan of water and bring to the boil, add new potatoes and cook until soft.
- Place tuna steaks onto a grill tray and place under grill, cook fully on one side for approx 2 minutes, remove from heat, turn over and place back under grill for a further 2 minutes, remove from heat and add the Hawkshead Relish Mild Sweet Pepper Pickle and place under the grill for a further 3 minutes.
- In a small pan, melt 40g butter, 150ml white wine, bring to simmer and add the Hawkshead Relish Chilli, Lime and Ginger Jelly, reduce for 5 minutes. Remove from heat and keep warm.
- Remove potatoes from boiling water, drain and place back into pan over a low heat to dry out, butter and season. Place onto plate.
- Heat 2 tbsp of olive oil in a wok add vegetables and stir fry until soft, season and place onto centre of plate.
- Remove tuna from grill and place on top of stir fry vegetables. Add sauce to finish and garnish with fresh chopped parsley.
