Bristol Food Diaries: pan-fried tuna steak salad

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In the spirit of sharing the joy of food, we’re starting a new series – the Bristol Food Diaries, an opportunity for our readers to write in with their favourite recipes, from hearty cooked dishes to light snacks and favourite treats – we want to hear from you!

Meet the guest chef:

To start off, Bristol Property Live Editor, Rosa Smith, is sharing one of
her favourite dishes – a perfect spring/summer meal!

I live…next door to Blaise Castle Estate
My dream home is…one of the cottages in Blaise Hamlet!
Or a farm near the Severn.



Serves 2

2 tuna steaks
2 eggs
1 lime
Cherry tomatoes Olives
New potatoes Green beans Baby corn Olive oil
Salt and pepper for seasoning


  1. Chop the new potatoes in half and place on a high heat in a pan of cold water and bring to the boil. They will take the longest to cook. I like to add some fresh mint to my water if I have some around. While the potatoes are bubbling, you can chop the lettuce, tomatoes, and olives up. Toss together in a bowl with a drizzle of olive oil and a little salt and pepper.

  2. Depending on whether you like your veg soft or a little more al dente, pop the baby corn and topped and tailed beans into a pan of boiling water and bring to the boil. Let them simmer for around 10 minutes. In the meantime, ensure the potatoes are also simmering.

  3. When the veg is almost done, heat a frying pan with a covering of olive oil, and simultaneously, bring a pan of water to the boil. Rub the tuna steaks on both sides with oil and a squeeze of lime juice, and season with salt and pepper. Pan-fry the tuna steaks, for a minute or two on each side, again depending on whether you want the steak cooked through or a little rarer. Cooking it for too long will dry it out and remove its oily-goodness! If your steaks are cooked before the eggs are poached, then just set them to one side wrapped in foil for a minute.

  4. There are different preferences when it comes to poaching eggs, I tend to opt for the swirling method. Create a whirlpool with a spoon when the water is boiling and crack the eggs in, one at a time. Let them set in the water for three minutes if you want a runny middle (yum) or five if you prefer a firmer yolk.

  5. Drain the veg and separate the cold salad into two pasta bowls. Add the veg on top of the salad, and then place the tuna steak in the middle, with the poached egg as the finishing touch on top. I then give the whole dish a good dose of salt and pepper, a splash of good quality olive oil, and a generous squeeze of lime. Serve with a wedge of lime for extra colour and flavour!

Rosa says:

“This is a really easy dinner, it’s healthy, colourful, and tasty, and best served on a warm evening with a crisp glass of sauvignon. Perhaps the concept of having both hot and cold ‘salad’ ingredients in the same dish isn’t for everyone,
but I think it works! It was definitely a product of indecisiveness, I couldn’t decide what to have with a couple of tuna steaks one evening, so I ended up using a bit of everything, and it’s now a firm favourite in my household.”

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