Chargrilled tuna, beans and potatoes with summer herb dressing

Chargrilled tuna, beans and potatoes with summer herb dressing

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  • 0:20 Prep
  • 0:30 Cook
  • 4 Servings
  • Capable cooks

Tuna steaks are perfect for a quick summer meal. Simply combine them with baby potatoes and greens and pour over the zesty herb dressing.

Featured in
Fish & seafood recipes, Easy recipes


  • 12 (about 600g) evenly sized chat (small coliban) potatoes
  • 300g green beans, topped
  • 4 (about 200g each) tuna steaks
  • Extra virgin olive oil, to brush
  • Salt & freshly ground black pepper
  • 50g baby spinach, stems trimmed
  • 30g snowpea sprouts, ends trimmed
  • 120g kalamata olives

summer herb dressing

  • 140ml extra virgin olive oil
  • 100ml fresh lemon juice
  • 2 anchovy fillets, finely chopped
  • 2 small garlic cloves, crushed
  • 1 cup firmly packed fresh continental parsley leaves, finely chopped
  • 3/4 cup firmly packed fresh basil leaves, finely chopped
  • 4 green shallots, thinly sliced


  • Step 1
    Place the potatoes in a medium saucepan and cover with cold water. Bring to the boil over high heat. Boil, uncovered, for 15 minutes or until just tender when tested with a skewer.
  • Step 2
    Meanwhile, to make the summer herb dressing place the oil, lemon juice, anchovies and garlic in a medium bowl, and use a fork to whisk until well combined and mixture thickens slightly. Add the parsley, basil and green shallots, and stir to combine. Set aside.
  • Step 3
    Cook the beans in a saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Drain and refresh briefly under cold running water. Drain and set aside.
  • Step 4
    Drain potatoes well, transfer to a medium bowl and set aside for 5 minutes to cool slightly. When cool enough to handle, cut in half. Add 60ml (1/4 cup) of the dressing and toss gently to combine. Set aside.
  • Step 5
    Preheat barbecue grill or chargrill on medium-high. Brush 1 side of each tuna steak with a little oil and season with salt and pepper. Cook, seasoned-side down, on the barbecue or chargrill for 2 minutes. Brush the uncooked side with a little oil, and season with salt and pepper. Turn the tuna steaks over and cook for a further 2 minutes for medium or until cooked to your liking.
  • Step 6
    To serve, arrange spinach, snowpea sprouts, beans, potatoes and olives on plates. Top with tuna steaks and spoon over half remaining dressing. Serve immediately with remaining dressing passed separately.

  • Low carb
  • Low sugar


  • 2873 kj


  • 40g

    Fat Total

  • 7g

    Saturated Fat

  • 8g


  • 54g


  • 92mg


  • 679.69mg


  • 4g

    Carbs (sugar)

  • 24g

    Carbs (total)

All nutrition values are per serve


  • Author: Anneka Manning
  • Image credit: Ian Wallace
  • Publication: Australian Good Taste



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