Recipe: Grilled tuna with Charlotte potatoes


Serves: 2
Time: 30 minutes
Level: Easy


  • 300g Charlotte potatoes
  • Light olive oil
  • 1 red grapefruit
  • 1 avocado, peeled and diced
  • 2 spring onions, shredded
  • 1 red chilli, seeded and finely chopped
  • Handful of coriander leaves, chopped
  • 2 tuna steaks


1.  Boil the potatoes until just tender, but not too soft, as you want to slice them. Drain well, cool a little and slice lengthways. Toss in a little olive oil and season. 

2. Cut the skin off the grapefruit with a serrated knife then cut inbetween the membranes to release the segment. Cut the segments into small pieces. Put in a bowl and add the avocado, onions, chilli and the coriander. Add a tbsp olive oil, season well.

3. Oil the tuna and season then cook for 1-2 minutes each side on a griddle (chargrill). Pile the potato slices on two plates then top with the tuna and a good spoonful of salsa. 

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