Tuna with balsamic onions and new potato, goats' cheese and rocket salad

Serves: 2



  • ~ For the tuna ~
  • 200g/7oz tuna loin steak
  • dash olive oil
  • salt and freshly ground black pepper
  • squeeze lemon juice
  • ~ For the balsamic onions ~
  • 3 tbsp olive oil
  • 1 red onion, finely chopped
  • 150ml/5fl oz balsamic vinegar
  • salt and freshly ground black pepper
  • ~ For the salad ~
  • 85g/3oz new potatoes
  • salt and freshly ground black pepper
  • large handful rocket leaves
  • 55g/2oz goats' cheese, crumbled
  • dash olive oil
  • extra virgin olive oil, to serve


  1. For the tuna, heat a griddle pan until smoking hot, rub the tuna steak with olive oil and season well with salt and freshly ground black pepper.
  2. Griddle for 2-3 minutes on each side and then squeeze over the lemon juice at the end of cooking. Remove from the heat and keep warm.
  3. For the balsamic onions, heat one tablespoon of olive oil in a frying pan, add the onions and fry over a gentle heat for five minutes, or until softened. Add the balsamic vinegar and cook over a gentle heat until reduced and syrupy. Add the rest of the olive oil and season with salt and freshly ground black pepper. Set aside to cool slightly.
  4. For the salad, place the new potatoes into a pan of boiling salted water and cook for 15 minutes, or until tender. Drain. Slice the cooked potatoes.
  5. In a small bowl mix together the rocket leaves, crumbled goats' cheese and cooked sliced potatoes.
  6. To serve, pile the new potato, rocket and goats' cheese salad onto a serving plate, drizzle with olive oil and top with the griddled tuna. Spoon the balsamic onions over the top. Drizzle with a little extra virgin olive oil and serve.

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