This summery number is bursting with Mediterranean flavors. Bonus: Tomatoes contain a phytochemical called lycopene, which may help stave off heart disease.
Makes 4 servings
1½ lb new potatoes, quartered
2 Tbsp olive oil
2 garlic cloves, sliced
2 onions, finely sliced
1 tsp dried oregano
1 fresh chile, seeded and finely chopped
4 anchovy fillets, coarsely chopped
1 (14-oz) can plum tomatoes
Juice of ½ lemon
1 tsp sugar
12 cherry tomatoes
4 fresh tuna steaks, about 5½ oz each
Salt and freshly ground black pepper
1 Tbsp snipped fresh chives, to garnish
Cook the potatoes in boiling salted water for 15 to 20 minutes or until tender but still intact. Drain and set aside.
Heat 1½ tablespoons of the olive oil in a saucepan, add the garlic, onion, oregano, chile and anchovies, and cook for 5 minutes. Drain the canned tomatoes into a sieve over a bowl to collect the juices and set the tomatoes aside. Add the juices to the onion mix, then the lemon juice and sugar. Cook until the sauce is thick then season to taste with salt and pepper.
Crush the canned tomatoes between your fingers to create small pieces and add to the sauce along with the potatoes and the cherry tomatoes. Cook for 5 minutes.
Brush a ridged grill pan with the remaining olive oil and place it over high heat. Season the tuna, then cook for 1 minute on each side. Set the tuna on top of the potato salad and sprinkle with chives.
Nutrition facts (1 serving): calories 427, protein 42 g, fat 14 g, saturated fat 2 g, carbohydrate 37 g, total sugars 11 g, fiber 4 g, salt 1 g, sodium 540 mg
Reprinted with permission from The Essential Diabetes Cookbook: Good Healthy Eating From Around the World, by Anthony Worrall Thompson with Louise Blair BSc. Published in 2010 by Kyle Books, an imprint of Kyle Cathie Ltd.