Tuna with Grapefruit Salsa and Pancooked Potatoes

This salsa is a homemade invention. It could hardly be called subtle, but it works well with the potatoes and tuna, I think....

Ingredients:

Tuna:

• 2x Tuna Steaks
• Olive Oil
• Salt, Pepper

Salsa:

• 1/2 red onion, chopped
• Handful of coriander, chopped
• 3 tomatoes, core removed, chopped
• Half a grapefruit, chopped
• Salt, pepper
• Drizzle of olive oil
• 1.5 Teaspoons of Honey
• Optional: half a red chilli, chopped finely

Pan cooked potatoes:

• 3 tablespoons olive oil
• 300g of washed potatoes, diced
• 75g shallots, cut into .5cm rings
• 1 clove garlic, crushed
• Salt, pepper
• Generous pinch of mixed herbs

Method:

First, make the salsa by mixing all of the ingredients in a big bowl. Allow the food to sit at room temperature until ready to serve.

Next, cook the potatoes: put olive oil in a large non-stick pan and add potatoes, shallots and salt pepper to the pan. Cook for 15 minutes, stirring occasionally. Add garlic & herbs and stir in then cook for a further 10 minutes until golden brown.

Finally, moisten tuna with olive oil season and leave to sit for 2 minutes. Cook on a preheated griddle until done (3 or 4 minutes per side should be sufficient).