Tuna steak with potato and orange

4 servings:
800g new potatoes, boiled until tender
1 orange
1 red onion
2 tbsp fresh soft herbs (coriander, parsley, etc.)
Salt
2-3 tbsp mayonnaise
4 x 150g tuna steaks
Olive oil
2-3 tbsp black peppercorns, roughly crushed

Cut the potatoes into small pieces. Cut the orange into eighths, remove any pips and then finely slice with the skin on. Peel and finely dice the red onion. Finely chop the herbs.

Combine together the prepared potatoes, orange, red onion with the herbs and mayonnaise. Season to taste with salt (pepper will be going on the tuna). Cover and chill until required.

Place a non-stick frying pan over a high heat. Drizzle olive oil over the tuna and press the crushed peppercorns onto each side. Cook for about 3-4 minutes on each side (depending on the thickness of the tuna), or until just cooked through.

To serve Place a mound of potato and orange salad in the centre of each plate. Sit a tuna steak on top. For a garnish I made courgette spaghetti - see recipe below.