OCEAN CATCH AUSTRALIAN YELLOW FIN TUNA FISH FILLETS BONELESS AND SKINLESS (2 X 140G PER PACK) NEW
Preparation Time: 10 mins / Cook Time: 25 mins / Serving: 4
2 x OCEAN CATCH AUSTRALIAN YELLOW FIN TUNA FISH FILLETS BONELESS AND SKINLESS (2 X 140G PER PACK) NEW
1 tbsp olive oil
3 garlic cloves, crushed
few thyme sprigs
500g bag new potato, sliced about 1cm thick
2 red peppers, cut into large chunks
1 red onion, cut into eighths
1 green chilli, deseeded and chopped
400g can cherry tomato
1. Heat oven to 220C/fan 200C/gas 7 & put in a roasting tin to heat up. Put the tuna in a shallow dish with half the oil, two-thirds of the garlic & leaves from 1 sprig of thyme. Leave to marinate while you cook the veg.
2. Put the potatoes, peppers, onion & chilli into the roasting tin with the remaining oil, toss to coat, then roast for 20 mins. The potatoes should be tender or very nearly there. If not, give them another 5 mins (the cooking time can depend on the variety of potato). Add the remaining garlic & thyme to the pan, let them sizzle, stir in the tomatoes, then cook for 5 mins more until the sauce has reduced a little. Season to taste.
3. With a few mins to go, heat a griddle or frying pan, wipe most of the garlic marinade off the fish with kitchen paper, season, then sear for 1 min each side for medium or longer if you prefer. Serve on top of the veg.