4 tuna steaks

1 tbsp olive oil

1 tbsp garlic infused oil

few thyme sprigs

500g bag new potatoes, sliced about 1cm thick

2 red peppers, cut into large chunks

1 red chili, deseeded and chopped

400g can tomatoes


Heat oven to 220C/fan 200C/gas 7 and put in a roasting tin to heat up.

Put the tuna in a shallow dish with the oil, garlic infused oil and leaves from 1 sprig of thyme.

Leave to marinate while you cook the veg.

Put the potatoes, peppers and chili into the roasting tin with the remaining oil, toss to coat, then roast for 20 mins.

The potatoes should be tender or very nearly there. If not, give them another 5 mins (the cooking time can depend on the variety of potato).

Add the remaining garlic oil and thyme to the pan, let them sizzle, stir in the tomatoes, then cook for 5 mins more until the sauce has reduced a little.

Season to taste.

With a few mins to go, heat a griddle or frying pan, wipe most of the marinade off the fish with kitchen paper, season, then sear for 1 min each side for medium or longer if you prefer.

Serve on top of the veg.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Tuna with peppery tomatoes & potatoes
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