INGREDIENTS
2 tablespoons tomato ketchup
1 dash Worcestershire sauce
1 diced shallot
2 sprigs tarragon, chopped
1 tablespoon parsley, chopped
1 x 150g tuna loin
150g new potatoes
Salt and pepper
¼ pint extra virgin olive oil
1 handful rocket salad
Recipe continues
METHOD
In a bowl, mix the ketchup, Worcestershire sauce, shallots and herbs. Whisk in the olive oil slowly so a glossy dressing is formed. Season to taste.
Cook the potatoes in boiling salted water, drain off and crush with a fork. Season with salt, pepper and a little olive oil.
Rub the tuna with oil; season and sear on a hot griddle pan or barbecue for 1 minute each side.
Arrange the potatoes and salad on a plate, place the tuna on top and spoon the dressing over.