Grilled Tuna Steak with Harissa Roasted Potatoes and Vegetables

2 tuna steaks (about 200g each)

400g baby potatoes or potato wedges

1 small sweet potato, cut into wedges

2 tbsp harissa paste

3 tbsp olive oil

1 red pepper, sliced

Handful cherry tomatoes

Juice of 1/2 lemon

1 tsp cumin

Salt and pepper

Fresh herbs (parsley or coriander) to serve

Preheat oven to 210°C / 190°C fan. Halve or quarter the potatoes and toss with the sweet potato wedges in 2 tbsp olive oil, harissa, cumin, salt and pepper. Spread on a baking tray.

Roast the potatoes for 30-35 minutes, adding the sliced peppers and cherry tomatoes for the final 15 minutes, until everything is caramelised and the potatoes are crispy at the edges.

Season the tuna steaks with salt, pepper and a little olive oil. Heat a griddle pan to very high.

Grill the tuna for 2 minutes per side for a pink centre, longer if you prefer it cooked through. The steaks should have good char lines from the griddle.

Squeeze lemon over the tuna as soon as it comes off the pan. Serve alongside the harissa potatoes and roasted vegetables, scattered with fresh herbs.