Chargrilled tuna with harissa and potato stew


200g small new potatoes

1 onion sliced

Olive oil

2 tbsp harissa paste (according to taste)

300ml chicken stock

Tin of black beans, washed and drained (optional)

10 cherry tomatoes, halved

Half a red pepper, finely sliced

100g French beans, halved

2 pieces tuna steak

1 small bunch coriander – leaves picked


  1. Cook the potatoes in boiling, salted water until just tender.
  2. Soften the onion in 1 tbsp olive oil, then stir in the harissa and stock and bring to a simmer.
  3. Halve the cooked potatoes and add to the stew with the cherry tomatoes, French beans and black beans if liked. Simmer for 10 minutes until the tomatoes begin to break down a little.
  4. Oil and season the tuna steaks and griddle for 2 minutes each side.
  5. Stir most of the coriander leaves into the stew and spoon into shallow bowls, place the fish on top and sprinkle with the rest of the coriander to serve.

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