Knowing the boy was staying with his Nan Friday night I wanted to cook something up that wouldn’t be on our usual menu. Anything green or with any spice is a no go to his 13 year old palate, hell at times it seems anything that isn’t processed within an inch of it’s life is too much for him to handle, fish comes from a box in breadcrumbs or batter in his world so I tend to cook more than the standard pasta or meat and 2 veg when he’s not around.

So with that in mind while in Sainsbury’s in the week I bought 2 beautiful fresh Tuna steaks. I ummed and ahhed over how to serve them and finally decided to pan fry them in lime and black pepper and dish them up with Crunchy Chilli Potatoes, Mangetout and Balsamic Roast Tomatoes with Red Onion, as sides go it couldn’t be simpler.

It was essentially a posh fish n chips with tomato sauce 😉

Balsamic Roast Tomatoes and Red Onion

I made this to serve 2 but again this can be scaled really easily to serve more (or less)

Cherry tomatoes.
Red onion
Balsamic vinegar
Black pepper

Preheat the oven to gas mark 4 and at the same time heat a tablespoon of olive oil in heavy bottomed pan one the hob.

Throw in a hand full of cherry tomatoes (I used 4 per person).

Quarter a small red onion and add to the pan.

Cook until the tomatoes are going soft and the onion is starting to colour.

Put a tablespoon of balsamic vinegar in an oven proof dish and add the veg toss to coat in the vinegar, added more if necessary, sprinkle with ground black pepper and put on the top shelf of the oven.

Cook for 15 minutes or until the tomatoes are completely soft but still holding their shape.

Serve immediately.

Because this was going with Tuna flavored with lime I served on top of fresh coriander. Just yum!