Chargrilled tuna, beans and potatoes with summer herb dressing

Tuna steaks are perfect for a quick summer meal. Simply combine them with baby potatoes and greens and pour over the zesty herb dressing.

Recipe «Chargrilled tuna, beans and potatoes with summer herb dressing» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 12 evenly sized chat potatoes, 300g green beans, topped, 4 tuna steaks, Extra virgin olive oil, to brush, Salt & freshly ground black pepper , 50g baby spinach, stems trimmed, 30g snowpea sprouts, ends trimmed, 120g kalamata olives , 140ml extra virgin olive oil, 100ml fresh lemon juice, 2 anchovy fillets, finely chopped, 2 small garlic cloves, crushed, 1 cup firmly packed fresh continental parsley leaves, finely chopped, 3/4 cup firmly packed fresh basil leaves, finely chopped, 4 green shallots, thinly sliced.

Ingredients:

• 12 evenly sized chat potatoes 
• 300g green beans, topped 
• 4 tuna steaks 
• Extra virgin olive oil, to brush 
• Salt & freshly ground black pepper 
• 50g baby spinach, stems trimmed 
• 30g snowpea sprouts, ends trimmed 
• 120g kalamata olives 
• 140ml extra virgin olive oil 
• 100ml fresh lemon juice 
• 2 anchovy fillets, finely chopped 
• 2 small garlic cloves, crushed 
• 1 cup firmly packed fresh continental parsley leaves, finely chopped 
• 3/4 cup firmly packed fresh basil leaves, finely chopped 
• 4 green shallots, thinly sliced 

Instructions

1. Place the potatoes in a medium saucepan and cover with cold water. Bring to the boil over high heat. Boil, uncovered, for 15 minutes or until just tender when tested with a skewer.
2. Meanwhile, to make the summer herb dressing place the oil, lemon juice, anchovies and garlic in a medium bowl, and use a fork to whisk until well combined and mixture thickens slightly. Add the parsley, basil and green shallots, and stir to combine. Set aside.
3. Cook the beans in a saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Drain and refresh briefly under cold running water. Drain and set aside.
4. Drain potatoes well, transfer to a medium bowl and set aside for 5 minutes to cool slightly. When cool enough to handle, cut in half. Add 60ml (1/4 cup) of the dressing and toss gently to combine. Set aside.
5. Preheat barbecue grill or chargrill on medium-high. Brush 1 side of each tuna steak with a little oil and season with salt and pepper. Cook, seasoned-side down, on the barbecue or chargrill for 2 minutes. Brush the uncooked side with a little oil, and season with salt and pepper. Turn the tuna steaks over and cook for a further 2 minutes for medium or until cooked to your liking.
6. To serve, arrange spinach, snowpea sprouts, beans, potatoes and olives on plates. Top with tuna steaks and spoon over half remaining dressing. Serve immediately with remaining dressing passed separately.