Pan-Seared Tuna Steaks With Roasted Potatoes

• 800 g small new potatoes
• 125 g shallots, peeled
• 1 None lemon, sliced
• 3 tbsp olive oil
• 1 tbsp fresh rosemary sprigs
• 2 tsp coarse sea salt
• 1/2 tsp crushed dried chillis
• 3 tbsp butter
• 4 None sun-dried tomatoes in oil, drained and chopped
• 1 None whole garlic bulb, cut into 2-3 thick slices across the middle
• None None salad leaves, to garnish

1. Boil the potatoes in salted water for about 15 mins. Drain well and refresh under cold water then peel off the skins. Preheat the oven to 400u0b0F.
2. Spread the potatoes, shallots and lemon slices in a roasting pan and toss with the oil. Sprinkle with the rosemary, sea salt and chili. Roast for 15-20 mins until golden, turning once.
3. Heat the butter in a large frying pan and cook the tomatoes and garlic for 2-3 mins. Add the tuna steaks and cook over a medium-high heat for 3-4 mins on each side until cooked to your liking. Season lightly with salt and freshly ground black pepper. Serve on a platter with the roasted potatoes and garnish with salad leaves.

potatoes, shallots, lemon, olive oil, rosemary sprigs, salt, dried chillis, butter, tomatoes, garlic, salad leaves

Taken from recipes-plus.com/api/v2.0/recipes/17474 (may not work)