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Tuna steaks with chorizo, potatoes & a semi-dried tomato dressing


  • Cook the potatoes in plenty of boiling water, drain well and cut in half.
  • Then lightly spray a grill (or BBQ) with oil and cook the potatoes and sausages until crusty.
  • To make the dressing, blend the olive oil with the semi-dried tomatoes, anchovy, mustard, ground pepper and garlic.
  • When the sausages and potatoes are almost ready, generously spray the tuna with oil and briefly grill (or BBQ) over a high heat until medium to medium-rare.
  • To serve, place the sausages and potatoes on individual plates and top with the tuna. Sprinkle plenty of the dressing over and around and garnish with the parsley.


  • 8 chats (baby potatoes)
  • 2-3 chorizo sausages, sliced on the diagonal
  • olive oil spray
  • 150 ml olive oil
  • 6 semi-dried tomatoes (& a little of their oil)
  • 1 anchovy
  • 1 heaped tspn English mustard
  • freshly ground pepper
  • 1 garlic clove, crushed
  • 4 x 180 gm tuna steaks, bloodline removed
  • freshly chopped parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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