My cooking abilities are still limited. 6 weeks post bike fall, 5 hospital visits later and my wrist is still broken. In fact, one of the bones has healed but that's no use when the other one hasn't! So a quick change of plaster cast and the wait to be able to cook, clean, wash properly, and all those other things I took for granted, continues!
However, I was pretty pleased with myself when I managed to make this last night, home alone, and without anyone to help peel, cut or lift trays. It's not ground breaking, but it is delicious, and pretty easy to assemble. If you wanted to have this with meat instead of fish it would be great with thinly sliced rare steak. And if you don't want meat or fish, this is perfectly yummy on its own - just leave out the anchovies too.
I've called these putta potatoes as they have a lot of the same ingredients as the Italian puttanesca pasta sauce.
Serves 4.
4 large potatoes
1 pack green beans
1 pack of English mini red peppers
Handful black olives
4 cloves garlic
1 tbsp capers
6 anchovy fillets
2 tomatoes
Paprika
Good olive oil
2 lemons
Basil
Salt and pepper
4 responsibly sourced tuna steaks
Get a pan of water on to boil, and turn the grill onto a medium high heat.
Peel the potatoes and slice into 3cm cubes. Boil in salted water (they should take 12-15 mins).
Slice the peppers in half, remove seeds and stalks, toss in olive oil and grill for 5 minutes.
When the potatoes are nearly cooked (soft when poked with a knife), chop the green beans in half and add to the potato pan. Cook for 90 seconds and drain.
Take the peppers out of the oven and sprinkle with paprika. Add the drained potatoes and green beans, and the crushed garlic, sliced black olives, capers and anchovies. Slice the tops and bottoms off the tomatoes and slot these in too. Top with a good grind of pepper - you don't need salt as the olives, anchovies and capers are all quite salty anyway, and a generous glug of olive oil. I did all of this on a foiled baking tray, so there would be less for the boy to wash up (I'm definitely still off washing up with my cast on!)
Put the tray of vegetables under the grill for around 8 minutes.
Put a frying pan on the heat and let it get really hot. Cover the tuna steaks with olive oil, lemon juice, salt and pepper and add to the hot pan. Cook for 1 minute on 1 side without moving, then flip over for 30 seconds on the other side.
Remove from the pan and allow to rest for a couple of minutes while you get the vegetables out.
Plate up the vegetables and tuna with a slice of lemon on the side, and torn basil on top of the vegetables.
A wonderful Mediterranean tasting meal to help you pretend that summer's still here!
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