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12 January, 2015

Shopping List:

Salt and pepper

  • Luglio extra virgin olive oil
  • 4 large new season agria potatoes cut into wedges
  • 2 red onions cut into wedges
  • 2T sugar
  • Balsamic vinegar
  • 4 garlic cloves roughly chopped
  • 1x 250g pack of new season round beans ends cut off
  • 250g pitted and chopped olives
  • 1 packet campari vine tomatoes cut into quarters

For the dressing:

  • Salt and pepper
  • 1T capers chopped
  • 2 lemons zested and juiced
  • 1 bunch of parsley chopped
  • 1 clove crushed garlic
  • 1/2 cup Luglio extra virgin olive oil


• Mix all dressing ingredients together and set aside
• Boil the potatoes wedges in the salted water until tender
• Sprinkle sugar, balsamic, olive oil, salt, pepper and garlic on your onion wedges
• Put the onion mixture in the roasting tray and cook for 10 min
•  Add your beans, olives and tomatoes to the caramelized onions, season and
cook for a further 10 min.
• While the veggies are cooking away season and oil your tuna fillets
• Place one tuna fillet (or two if there is enough room) on your very hot pan
• Resist turning it over for 2 min
• Repeat on all sides

To Serve:

• Mix the hot potatoes with the cooked veggies
• Place a big scoop on each plate
• Cut your tuna into thin slices
• Place it on salad and drizzle with your dressing
• Feast!

Download Full Recipe Here

Click here to go to the Nosh Food Market website.

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