Serves 4 – a great recipe from Sainsburys’ Magazine.


450g new potatoes but you could subsitute for sweet potatoes.  Cut into slim slices

6tsp olive oil

2 red peppers

2 yellow peppers

10 plum tomatoes halved

2 courgettes, cut into slim slices on the diaganol

2 red onions, each cut into 8 wedges

150g fine green beans, trimmed

1 medium egg (or more if you want more than a quarter of an egg each….)

1tbsp green pesto

4 slim tuna steaks – I was lucky enough to source mine from our local market

1 tbsp non-pareilles capers

Pitted black olives – as many as you fancy

Fresh basil leaves to garnish


Preheat the oven to 220 degrees C or 200 for a fan oven

Add the potatoes to a pan of boiling water and cook for 5 minutes.

Drain well, tip into a bowl and toss with 3 tsp of olive oil and seasoning and spread on a large shallow roasting tray in a single layer.

Roast in the oven for 25-30 minutes, turning half way, until golden and crisp.

Meanwhile, cut each pepper into 6 wedges, deseed and put in the bowl you used for the potatoes.

Add the tomatoes, 1 tsp of oil and seasoning, toss to coat, then spread over half of another large roasting tray.

Toss the courgettes and red onion with 1 tsp of oil and add to the tray.

Roast this lot for 20-25 minutes under the potato tray in the oven until tender and lightly roasted.

Check after 15 minutes and turn if needed.

While the veg. is roasting, steam the green beans for  3 or 4 minutes until just tender.  Then set aside.

Boil the eggs for 8 minutes, cool under running water and peel and chop roughly.

When the vegetables are almost ready, preheat a griddle pan and rub the tuna steaks with the final teaspoon of oil on each side.

Cook for 1-2 minutes on each side, depending on how thick they are.  They should be slightly pink in the centre.

To serve, divide the potatoes between the 4 plates, then add the roasted vegetables and green beans.

Serve the tuna steak on top, then scatter the chopped egg, capers, olives and basil leaves.

Drizzle with pesto and EAT!

N.B. Whilst there are some concerns over the mercury content of tuna, it is very rich in omega 3 fatty acids which are important to health.  We do not eat tuna frequently but enjoy it very much occasionally.

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