Seared tuna with a Sicilian tomatoey potato salad recipe

Cook the potatoes in a saucepan of boiling salted water for 15-20 minutes until just tender. Drain and set aside.

Meanwhile, heat 1½ tbsp of the olive oil in a saucepan. Add the garlic, onion, oregano, chilli and anchovies and cook over a low heat for 5 minutes. Tip the canned tomatoes into a sieve over a bowl to collect the juices. Add the juices to the pan, then the lemon juice and sugar. Cook until thick, then season.

Crush the canned tomatoes and add to the sauce with the cherry tomatoes and the potatoes. Cook for 5 minutes until thickened.

Heat a griddle pan until very hot. Season the tuna, brush it with the rest of the oil and cook for 1 minute on each side. Serve on the warm salad, garnished with chives.