Griddled tuna
The photo doesn’t do it justice, for the end result was delicious. I started off by putting a few baby potatoes into a pan of boiling water and wandering off for 10-or-so minutes.
Returning, I chopped leeks, carrots, and broccoli and set a cast-iron griddle pan on to heat up. No oil is needed with quick high-temperature cooking in a good quality pan that’s seen use and good care. In went the tuna steak, about three-quarters of an inch thick. After a minute-or-so on the one side, I turned it and cooked again for a minute. Turning back to the original side for a third minute of cooking, I was careful to rotate it by 90 degrees. The final turn-and-rotate for another minute on the other side ensured a well-cooked moist steak with the appropriate square griddle pattern.
I threw the veg into the boiling water with the potatoes for a minute or two while the tuna cooked, drained and served them on a warm plate. A little salt and pepper was all that was needed on the table, the tuna being flavoursome and moist enough to carry the whole dish.