Seared lemon and herb tuna

Serves: 4
Time to prepare: 15 mins plus marinating
Time to cook: approx 25 mins
Cals per portion: 402

1. Place 4 fresh tuna steaks in a shallow dish. Mix together 30ml (2tbsp) each olive oil and lemon juice and 15ml (1tbsp) fresh chopped mint and pour over steaks.
2. Cover and leave to marinate at room temperature for 30 mins. Meanwhile, boil 350g (12oz) new potatoes for 10 mins. Drain well and halve. Heat 30ml (2tbsp) oil in a frying pan and fry the potatoes until golden and tender.
3. Cook the steaks on a cast-iron skillet or in a heavy-based pan for 2-3 mins on each side. Whisk together 90ml (6tbsp) olive oil, 15ml (1tbsp) each lemon juice and white wine vinegar, 30ml (2tbsp) each fresh chopped mint and coriander and 5ml (1tsp) sugar.
4.Season to taste with salt and freshly ground black pepper. Toss the potatoes with 75g (3oz) baby spinach leaves and top with the tuna steaks and herb dressing.

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