Whether you've always loved to prepare or you've selected up it as a hobby during quarantine, we might see a guess that you're watching out for new recipes to use out. After all, getting creative in your kitchen is a wonderful and rewarding means to spend your time.

We have assembled all of the very most lovedand highest ranked Tuna with olive paste and potato salad inside our site. It's the very best of the best!

We have rounded up the best recipes ever. They truly are our most loved, rated and commented 5-star recipes from our big group, all in one area. The apps, mains, desserts and much are ensured delicious!

Ingredients

750g chat (small coliban) potatoes
240g (11/2 cups) fresh peas
1/2 cup loosely packed fresh tarragon leaves
60ml (1/4 cup) fresh lemon juice
1 tablespoon extra virgin olive oil
Pinch of sugar
Salt & freshly ground black pepper
1 1/2 tablespoons bought olive paste
4 (about 180g each, 2.5cm-thick) tuna steaks
2 teaspoons olive oil

Method

Step 1 Cook potatoes in a steamer over a saucepan of simmering water for 15-20 minutes or until just tender (see microwave tip 1). Set aside for 20 minutes or until cooled completely.
Step 2 Meanwhile, place peas in the steamer and steam for 2-3 minutes or until bright green (see microwave tip 2). Refresh under cold running water. Drain well. Place in a large bowl.
Step 3 Cut potatoes into quarters and add to peas with tarragon. Toss gently to combine. Whisk lemon juice and oil together. Taste and season with sugar, salt and pepper. Pour over potatoes and toss gently to combine.
Step 4 Spread olive paste over both sides of tuna. Heat oil in heavy-based non-stick frying pan over medium-high heat. Cook tuna for 1-11/2 minutes each side for medium-rare (see p 84 and below for other cooking times). Serve with potato salad.

Tuna with olive paste and potato salad

How to make Tuna with olive paste and potato salad

Ingredients

Method