This recipe is a spicy tuna steak twist on classic fish and chips. Its easy to prepare yet suitable for the smartest dinner party. This meaty fish works really well as a main course when served as a whole steak.

Quantities in the recipe below are for 4 people.

Ingredients For Spicy Tuna Steak

4 tuna steaks from Water Purkis & Sons
900 g  even-sized sweet potatoes (orange fleshed, if possible)
45ml (3 tablespoons) olive oil

For The Roasted Chilli Mayonnaise

Chunky sea salt and freshly ground black pepper
2 long red finger chillies
10ml spoon (2 teaspoons) olive oil
100 ml  mayonnaise
1 garlic clove, crushed
1 x 15ml spoon (1 tablespoon) fresh parsley, chopped
squeeze lime juice
2 x 5ml spoon (2 teaspoons) mixed peppercorns

Cooking Method For Spicy Tuna Steak

Preheat your oven to 200ºC/400ºF/Gas Mark 6

Wash the sweet potatoes and cut them into wedges. Place two tablespoons of the olive oil in a roasting tin with a teaspoon of the salt. Add the sweet potato wedges, ensuring they are all well coated in the oil. Bake for 35-40 minutes, turning once until completely tender and lightly golden.

Meanwhile, make the roasted chilli mayonnaise. Cut the chillies in half; remove the seeds and place in a small roasting tin. Drizzle over the olive oil and roast for 10-15 minutes until the skins have blackened. Remove from the oven and leave until cool enough to handle; remove the skins and chop the flesh. Place in the bowl and beat in the mayonnaise, garlic, parsley and lime juice. Season to taste.

Heat a large heavy-based frying pan over a fairly high heat. Crush the peppercorns in a pestle and mortar or in a coffee mug using the end of a rolling pin. Press them firmly on the outside of each tuna steak. Add the remaining tablespoon of oil to the heated pan and then add the peppered tuna steaks. Cook for 2 minutes on each side, or a little longer if you don’t like your fish too rare. (You can see how cooked the steak is by watching the sides). Season with a little salt.

To serve, place a pile of the sweet potato wedges on the bottom of each warmed plate and arrange the peppered tuna steaks on top. Add a good spoonful of the roasted chilli mayonnaise to the side and drizzle the remainder around the edges of each plate.