Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Kim Terakes’ grilled tuna with warm potato salad

Seafood 10 Mins Prep · 15 Mins Cook

In a saucepan, boil the peeled potatoes until just done.
Roughly chop the eggs and add to the chopped potatoes along with the spring onions, oil and plenty of sea salt and black pepper. Reserve.
For the dressing, combine the oil with the lemon and mustard, sea salt and black pepper and mix well.
Add the fresh herbs and toss to coat them thoroughly. Reserve.
Brush the tuna with a little oil and season well, then chargrill for just a few minutes on each side to medium rare.
Place a big spoonful of the potato salad on each of four plates and flatten it a little. Place a piece of tuna on top of the potato and top the tuna with the fresh herbs, spooning over any remaining dressing.