Roasted potatoes and tuna steaks

Name: Roasted potatoes and tuna steaks
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g baby potatoes; 125 g Shallots; 1-2 stem(s) Rosemary; 1 untreated lemon; 3 TABLESPOONS Olive oil; 2 TABLESPOONS coarse salt; 7-10 Tbsp dried, crushed chili; 4 Tuna steaks (approx. 150 g each); 1 Garlic bulb; 3-4 dried tomatoes preserved in oil (from the jar); 3 TABLESPOONS Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp some salad leaves

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g baby potatoes
125 g Shallots
1-2 stem(s) Rosemary
1 untreated lemon
3 TABLESPOONS Olive oil
2 TABLESPOONS coarse salt
7-10 Tbsp dried, crushed chili
4 Tuna steaks (approx. 150 g each)
1 Garlic bulb
3-4 dried tomatoes preserved in oil (from the jar)
3 TABLESPOONS Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp some salad leaves

Directions

1
Wash the potatoes. Cook in boiling water for about 15 minutes. Quench cold, peel. Peel shallots. Pluck rosemary needles from the stems. Wash lemon and cut into slices.
2
Place the prepared ingredients on a baking tray greased with olive oil and sprinkled with coarse salt. Season with some chilli. Bake in a preheated oven (electric cooker: 225 ° C/ gas: level 4) for about 10 minutes.
3
In the meantime, wash the fish and pat dry. Cut garlic crosswise into 1-2 slices. Cut tomatoes into thin strips. Fry garlic and tomatoes in hot fat. Add fish, fry for 3-4 minutes on each side and season with salt.
4
Everything with salad garnished on a preheated plate.