Ingredients250g new potatoes, cooked 2 cloves garlic, finely chopped 250g green beans 250g sugar snaps peas 250g cherry tomatoes 6 thick tuna steaks 6 tbs mixed chives, parsley and dill Grated zest and juice 1 lemon 3 tbs mixed chopped chives, parsley and dill
Mix the lemon zest, half the lemon juice and herbs and seasoning in a small bowl.
Heat the light oil in a wok or pan and lightly fry the potatoes for 1 minute. Add the garlic, beans, sugar snaps and tomatoes and cook for 10 minutes, stirring occasionally, until the vegetables are tender.
Meanwhile, heat the griddle pan which hot. Brush the tuna with oil and season, then fry in batches for 1 minute on each side. Squeeze over a little lemon juice.
Add the herbs to the hot vegetables and spoon onto warm serving plates. Put a tuna steak on top.
Serves 6. Per serving: