Fresh Herb-Crusted Tuna Loin

These meaty, flavoursome tuna steaks are best enjoyed griddled and served with a crème fraiche dip.

INGREDIENTS

1 kg fresh or defrosted good-quality tuna loin
4 Tbsp olive oil
20g dill, finely chopped
20g parsley, finely chopped
100g wholegrain mustard
Sea salt and freshly ground black pepper, to season
Fresh lime or lemon, to serve
1kg small apache or pink-skinned potatoes
2 Tbsp olive oil
2 tsp salt
Fresh flat-leaf Italian parsley, to serve

For the crème fraiche dip:

1 cup crème fraiche
1 lemon, juice and zest
A generous pinch of salt and pepper, to season

METHOD

Brush a Le Creuset 26cm Signature Square Skillet Grill with olive oil to coat and bring to a smoking heat. Sear the tuna for 2 minutes on each side or until seared to your liking. Ideally, you would just want to sear the edges and keep the inside of the tuna nice and pink. Spread wholegrain mustard onto the seared edges of the tuna sides and dip into the finely chopped herbs. Repeat for all four tuna loins. Slice just before serving and season to taste.

Boil the potatoes until soft. Place in roasting tray and press down with the back of spoon to crack open or crush the potatoes. Drizzle over olive oil and salt. Roast under grill for 15 -20 minutes until crispy.

To make the crème fraiche dip, mix all ingredients together.