Tuna Steak with Luxe Baby Potato Salad
with Greek-style cheese, honey mustard dressing & fresh herbs
Tuna is a nutrient-rich fish packed with lean protein, omega-3 fatty acids, and essential vitamins. It's heart-healthy, supports brain function, and is low in calories.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
200 g
Baby potatoes
½ piece
Roma tomato
5 g
Fresh dill & chives
½ piece
Red onion
10 g
Capers
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
1 piece
Little gem
½ sachet(s)
Black sesame seeds
(Contains: Sesamzaad)
20 g
Honey-mustard dressing
(Contains: Mosterd)
1 piece
Tuna steak
(Contains: Vis)
75 g
Green beans
½ piece
Avocado
Not included in your delivery
1 teaspoon
White wine vinegar
1 tablespoon
[Plant-based] mayonnaise
½ tablespoon
Olive oil
1 tablespoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan for the baby potatoes and green beans.
- Wash the baby potatoes and cut them in half, or any larger ones into quarters. Discard the tips of the green beans and then cut into thirds.
- Boil the baby potatoes for 8 minutes, then add the green beans and cook for 8 more minutes.
- Drain when finished, then rinse under cold water and set aside.
- In the meantime, finely chop the onion and dice the tomato.
- Remove and discard the hard core of the lettuce, then roughly chop.
- Halve and pit the avocado, then remove the skin and dice the flesh. Finely chop the dill and the chives. Roughly chop the capers.
- Dice the tuna steak into small cubes. Add the black sesame seeds to a deep plate, then coat the tuna with the seeds.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the tuna steak for 1 - 3 minutes, or until evenly browned.
- Add half of the honey during the final minute, then season to taste with salt and pepper.
- In a salad bowl, combine half of the fresh herbs with the onion, capers, honey mustard dressing, mayonnaise and white wine vinegar, along with the rest of the honey.
- Season to taste with salt and pepper.
- Add the baby potatoes, green beans, avocado and lettuce to the salad bowl and toss well to combine.
- Serve the potato salad on plates.
- Top with the tuna steak cubes and the tomatoes.
- Crumble over the Greek-style cheese and garnish with the rest of the fresh herbs.
