Tuna Loin with Sautéed Potatoes and Leeks with Roast Pepper Sauce
4 large seasonal potatoes such as Maris Piper, skinned, cubed and par-boiled.
2 leeks, halved and sliced
2 tbsp olive or rapeseed oil
2 pieces of tuna loin
Salt and pepper
For the sauce
2 red peppers
1 tsp paprika
A pinch of cayenne pepper
1 tbsp red wine vinegar
Salt and pepper
1 - To make the sauce, hold the peppers over your hob flame with a pair of tongs and turn until completely black. Put into a plastic food bag, seal and leave to cool. If you do not have gas, rub the peppers with olive oil and bake in a hot oven until black.
2 - Remove the peppers from the bag, peel and de-seed. Place all of the ingredients into a blender and blitz to a fine purée.
3 - Push through a sieve into a pan and then reduce until thickened. Taste for seasoning. Reserve what you are using for the meal and put the rest into an ice-cube tray.
4 - Heat the butter and oil in a large frying pan. Add the leeks and cook gently until softened and slightly coloured. Remove.
5 - Add the potatoes and cook until crisp and golden. Add the leeks and taste for seasoning.
6 - Season the tuna pieces. Heat a little oil in a frying pan and add the tuna. Cook to your liking.
7 - Serve on top of a bed of potato and leeks with some of the sauce on the side.
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