• 1 kg baby potatoes
  • 2 cloves of garlic, finely chopped
  • 3 tbsp rice vinegar
  • 1 tsp whole Szechuan peppercorns, crushed
  • 3 tbsp light soy sauce
  • 200 g radishes, trimmed and coarsely grated
  • 200 g trimmed mange tout, thinly sliced lengthways
  • 0.5 cucumber, trimmed, halved, deseeded and cut into matchsticks
  • 1 tbsp vegetable oil
  • 400 g tuna steaks


  1. 1

    Put the potatoes in a large pan, cover with cold water and bring to the boil. Cook for 15 minutes, until tender. Drain and cut in half.

  2. 2

    Meanwhile, in a small bowl, mix together the garlic, 1 tbsp of the rice vinegar, the crushed Szechuan peppercorns and the soy sauce. Set aside.

  3. 3

    Make the salad: mix together the radish, mange tout and cucumber. Drizzle over the remaining rice wine vinegar and season with freshly ground black pepper. Toss to combine.

  4. 4

    Heat the oil in a large frying pan.

  5. 5

    Add the tuna steaks and cook for 2 minutes, then turn over. Pour in the Szechuan dressing, and continue to cook the tuna for a further minute, for medium-rare, or an extra 2-3 minutes for well-done.

  6. 6

    Serve the tuna with the pan juices drizzled over and the potatoes and salad on the side.


    Cook's tip:  you could also flake the cooked tuna and toss it together with the salad and potatoes to enjoy cold.

    Make the most of new potatoes and try our Summer potato salad recipe with a how to video too.

Nutritional Details

Each serving provides
  • Energy 1528kj 365kcal 18%
  • Fat 5.4g 8%
  • Saturates 0.9g 5%
  • Sugars 7.0g 8%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 301kj/72kcal

Each serving provides

37.2g carbohydrate 8.0g fibre 37.8g protein

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