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  • 6 small salad potatoes (such as Charlotte)
    skin on
  • ½ small red onion
    sliced
  • ½ lemon
    juiced
  • 2 tuna steaks
    about 125g each
  • olive oil
  • 200g tin sweetcorn
    drained
  • a small bunch coriander
    chopped

Nutrition:

  • kcal392
  • fat10.2g
  • saturates1.9g
  • carbs43.3g
  • sugars0g
  • fibre2.6g
  • protein34.4g
  • salt0.75g

Method

  • step 1

    Boil the potatoes until tender, about 10 minutes. Put the onion and lemon juice in a large bowl, season well and stir.
    Rub the tuna steaks with 2 tsp olive oil, season well, then griddle (chargrill) for a minute each side.Toss the drained warm potatoes with the onion and lemon juice, then add the sweetcorn and coriander and stir again. Serve with the tuna.

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