Tuna steak, orange and potato salad recipe
 A wonderful summer lunch that is packed with citrusy flavours and protein-packed tuna steak. 2 tbsp golden raisins 100ml/3½fl oz orange juice 1 large orange, pared zest only1 jalapeño chilli, chopped 2 tbsp balsamic vinegar2 red onions, cut into thick rings 1 handful Jersey Royal potatoes, scrubbed well and cooked4 tbsp olive oil, plus extra for brushing2 x 200g/7oz tuna steaks1 large handful fresh flatleaf parsley, roughly chopped1 Little Gem lettuce, leaves separated 2 tbsp golden raisins 100ml/3½fl oz orange juice 1 large orange, pared zest only 1 jalapeño chilli, chopped 2 tbsp balsamic vinegar 2 red onions, cut into thick rings 1 handful Jersey Royal potatoes, scrubbed well and cooked 4 tbsp olive oil, plus extra for brushing 2 x 200g/7oz tuna steaks 1 large handful fresh flatleaf parsley, roughly chopped 1 Little Gem lettuce, leaves separated 1 free-range egg and 1 free-range egg yolk, beaten100–200ml/3½–7fl oz light olive oil 3 garlic cloves, finely chopped1 lemon, juice onlysalt and freshly ground black pepper 1 free-range egg and 1 free-range egg yolk, beaten 100–200ml/3½–7fl oz light olive oil 3 garlic cloves, finely chopped 1 lemon, juice only salt and freshly ground black pepper Method Mix the raisins with the orange juice and zest, chilli and vinegar in a large bowl and leave to soak for 1 hour.Brush the onions and potatoes with oil and chargrill in a griddle pan for a few minutes on each side until lightly charred. Add to the raisin mixture and stir in 2 tablespoons of olive oil. Heat the remaining olive oil in a griddle pan and cook the tuna steak for a few minutes on each side until cooked rare. To make the aïoli, place the egg yolks in a food processor and, while the motor is running, pour the oil in very gradually, making sure each drop of oil is incorporated before adding more. Process until the mixture is thick and glossy. Add the garlic and lemon juice gradually. Season with salt and pepper. To serve, add the parsley to the raisin mixture and scatter on plates. Cut or tear the tuna into chunks and add to the plates. Scatter the lettuce leaves over the top and serve with the aïoli. Mix the raisins with the orange juice and zest, chilli and vinegar in a large bowl and leave to soak for 1 hour. Mix the raisins with the orange juice and zest, chilli and vinegar in a large bowl and leave to soak for 1 hour. Brush the onions and potatoes with oil and chargrill in a griddle pan for a few minutes on each side until lightly charred. Add to the raisin mixture and stir in 2 tablespoons of olive oil. Brush the onions and potatoes with oil and chargrill in a griddle pan for a few minutes on each side until lightly charred. Add to the raisin mixture and stir in 2 tablespoons of olive oil. Heat the remaining olive oil in a griddle pan and cook the tuna steak for a few minutes on each side until cooked rare. Heat the remaining olive oil in a griddle pan and cook the tuna steak for a few minutes on each side until cooked rare. To make the aïoli, place the egg yolks in a food processor and, while the motor is running, pour the oil in very gradually, making sure each drop of oil is incorporated before adding more. Process until the mixture is thick and glossy. Add the garlic and lemon juice gradually. Season with salt and pepper. To make the aïoli, place the egg yolks in a food processor and, while the motor is running, pour the oil in very gradually, making sure each drop of oil is incorporated before adding more. Process until the mixture is thick and glossy. Add the garlic and lemon juice gradually. Season with salt and pepper. To serve, add the parsley to the raisin mixture and scatter on plates. Cut or tear the tuna into chunks and add to the plates. Scatter the lettuce leaves over the top and serve with the aïoli. To serve, add the parsley to the raisin mixture and scatter on plates. Cut or tear the tuna into chunks and add to the plates. Scatter the lettuce leaves over the top and serve with the aïoli.