Tuna Steak With Potato And Harissa Stew
Although I love it, fresh fish is not something we tend to buy very often since Paul can take it or leave it; the preferred option being leave it; so him suggesting we buy a couple of tuna steaks from the fishmonger in town is pretty unusual. The other day I wanted something that would be quick and easy to prepare for dinner, knowing that we were going to be busy on the allotment well into the early evening. With only 4 main ingredients this spicy tuna stew seemed to be just the recipe, so I retrieved the tuna from the freezer in readiness for our return.
As we couldn’t get any baby new potatoes, or salad potatoes, I had to make do with what I could get. I picked out the smallest ones and cooked them whole until they were just beginning to soften. I have, in the past, used ordinary potatoes which I cut into largish chunks before cooking which didn’t make any difference to the end product other than looks. I also use less of the harissa paste than the recipe states which doesn’t alter the overall taste but gives it more of a spicy nudge than a kick, avoiding third degree burns of the mouth. This time around though I misread the recipe and popped the tuna steaks under the grill for the allotted time instead of on a griddle resulting in undercooked fish which needed to be finished off in the microwave. As we quite like the stew I thought I might experiment a little and make it with chunks of white fish next time.
- 300g small new potatoes
- 1 onion, sliced
- 10 cherry tomatoes
- 2 tuna steaks
- 2tbsp harissa paste
- 300ml chicken stock
- Olive oil
- Tbsp fresh coriander leaves plus extra for garnish
- Salt and pepper
- Cook the potatoes until just tender.
- Heat the olive oil in a saucepan
- Add the onion and sauté until soft.
- Add the harissa paste and stir well to combine.
- Add the stock and bring to a simmer.
- Cut the cooked potatoes in half and add to the stew.
- Add the cherry tomatoes and simmer for 10 minutes until tomatoes start to break down.
- Rub the tuna steaks with a little olive oil, season with salt and pepper and dry fry for 5 minutes, turning halfway through.
- Add coriander leaves to stew before serving in large shallow bowls.
- 10.Place the tuna on top and garnish with remaining coriander.