Peppered Tuna Steaks with Sweet Potato
Wedges and Roasted Chilli Mayonnaise
is an Ainsley Harriott recipe which has been published
as part of the National Fish & Chip Shop of the
Year Competition. The competition recognises and awards
fish and chip shops for producing the best fish &
chips in the UK in an excellent environment. Fish and
chip lovers help choose finalists by voting each summer
from the hundreds of entries and the competition reaches
its nail biting climax at a prestigious awards ceremony
competition, which is now in its nineteenth year is
run by industry body Seafish and sponsored by Heinz
SqueezMe!, Frozen at Sea Fillets Association (FASFA)
and Seafood Scotland.
ten winners are:
Anstruther Fish Bar, Fife
Fish & Chips, Newtownards
Fish Bar, Bridgend
of Bridlington, Bridlington
Fisheries, Thornton Cleveleys
Fish Bar, Swadlincote
& South East
of Wivenhoe, Colchester
& Starboard, St Columb
winning shops undergo another strict round of judging
in front of a panel of industry experts in January (2007).
The shops will be scored on their quality of product,
customer service, cleanliness and innovation. The UK
champion will then be announced at an awards ceremony
in London, hosted by celebrity chef Ainsley Harriott.
Gray, project manager for the competition commented:
Every year the judging process gets harder as
the standard of shops gets better. The judges have been
extremely impressed with customer service, quality of
product and staff development in all finalist shops.
Its going to be a really tough decision to decide
on the top title.
and chips are a British icon and the nations number
one take-away with more than 261 million meals sold
every year. According to research from co-sponsor Heinz
SqueezeMe!, 88% of people think good quality condiments
add to the enjoyment of fish and chips (Heinz Out
of Home Condiments Survey 2002). Tomato ketchup
is the most popular condiment served in fish and chip
shops, accompanying almost 10% of meals sold. (TNS 2006)
Toby Barty, senior brand manager for Heinz Foodservice,
said: Its important fish and chip shops
offer their customers a wide choice of condiments. They
enhance the meal and can be a good way to increase profit.
Heinz SqueezeMe! is an ideal accompaniment for fish
and chips and having just sold our 10 millionth pod,
customers are clearly enjoying it.
is an updated version of classic fish and chips that
could grace even the smartest dinner party table. The
sweet potato wedges are cooked in the oven so theres
no smell of oil in the house when your guests arrive!
x 170g (6oz) tuna steaks (yellow fin or skipjack)
900 g (2 lb) even-sized sweet potatoes (orange fleshed,
3 x 15ml spoon (3 tablespoons) olive oil
the roasted chilli mayonnaise:
Maldon sea salt and freshly ground black pepper
2 long red finger chillies
2 x 5ml spoon (2 teaspoons) olive oil
100 ml (3½ fl oz) mayonnaise
1 garlic clove, crushed
1 x 15ml spoon (1 tablespoon) fresh parsley, chopped
squeeze lime juice
2 x 5ml spoon (2 teaspoons) mixed peppercorns
the oven to 200ºC / 400ºF / Gas Mark 6
the sweet potatoes and cut them into wedges. Place
two tablespoons of the olive oil in a roasting tin
with a teaspoon of the salt. Add the sweet potato
wedges, ensuring they are all well coated in the oil.
Bake for 35 - 40 minutes, turning once until completely
tender and lightly golden.
make the roasted chilli mayonnaise. Cut the chillies
in half, remove seeds and place in a small roasting
tin. Drizzle over the olive oil and roast for 10 -
15 minutes until the skins have blackened. Remove
from the oven and leave until cool enough to handle,
remove the skins and chop the flesh. Place in the
bowl and beat in the mayonnaise, garlic, parsley and
lime juice. Season to taste.
a large heavy-based frying pan over a fairly high
heat. Crush the peppercorns in a pestle and mortar
or in a coffee mug using the end of a rolling pin.
Press them firmly on the outside of each tuna steak.
Add the remaining tablespoon of oil to the heated
pan and then add the peppered tuna steaks. Cook for
2 minutes on each side, or a little longer if you
dont like your fish too rare. Season with a
serve, place a pile of the sweet potato wedges on
the bottom of each warmed plate and arrange the peppered
tuna steaks on top. Add a good spoonful of the roasted
chilli mayonnaise to the side and drizzle the remainder
around the edges of each plate.