Tuna Steaks with Kipfler Potatoes & Caper, Parsley and Lemon Salsa

Slice potatoes into quarters. Place potatoes in a pot and cover with water, adding a big pinch of salt. Bring to a boil and cook for 12-15 minutes until almost tender. You will add the beans for the final few minutes of cooking.

Zest lemon and cut into wedges. Pick leaves from parsley, discard stems and finely chop with the capers, garlic and zest. Add the juice of 2-3 wedges and 2 tbsp of olive oil or enough to make a saucy consistency. Season to taste.

Tip! Use extra virgin if you have it.

Heat a pan over high heat until very hot. Brush the tuna steaks with oil and season with salt and pepper. Sear the steaks for 30 seconds to 1 minute on each side until just seared and rare to medium rare on the inside, you should still see a thick line of pink on the sides.

Tip! Tuna overcooks quickly and can become quite dry. You can cook it well done if preferred but you may want to flake it over the potatoes instead of serving as a steak.

Trim beans. Add the beans to the pot with potatoes and cook for 2-3 minutes until potatoes are tender and beans are bright green. Drain and toss with salt, pepper, squeeze of lemon and a drizzle of olive oil.

Place the potatoes and beans on the plate. Top with a tuna steak and a spoonful of caper sauce and any remaining wedges of lemon.

Slice potatoes into quarters. Place potatoes in a pot and cover with water, adding a big pinch of salt. Bring to a boil and cook for 12-15 minutes until almost tender. You will add the beans for the final few minutes of cooking.

Zest lemon and cut into wedges. Pick leaves from parsley, discard stems and finely chop with the capers, garlic and zest. Add the juice of 2-3 wedges and 2 tbsp of olive oil or enough to make a saucy consistency. Season to taste.

Tip! Use extra virgin if you have it.

Heat a pan over high heat until very hot. Brush the tuna steaks with oil and season with salt and pepper. Sear the steaks for 30 seconds to 1 minute on each side until just seared and rare to medium rare on the inside, you should still see a thick line of pink on the sides.

Tip! Tuna overcooks quickly and can become quite dry. You can cook it well done if preferred but you may want to flake it over the potatoes instead of serving as a steak.

Trim beans. Add the beans to the pot with potatoes and cook for 2-3 minutes until potatoes are tender and beans are bright green. Drain and toss with salt, pepper, squeeze of lemon and a drizzle of olive oil.

Place the potatoes and beans on the plate. Top with a tuna steak and a spoonful of caper sauce and any remaining wedges of lemon.