Side Pannel
Seared Tuna, Mash And Crisp Onions
Seared Tuna, Mash And Crisp Onions
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fish
Ingredients List
- 2 170 g; (6oz) fresh, thick
- ; tuna steaks
- 2 Limes
- 4 King Edward's or Maris Piper
- -potatoes
- 100 ml Milk; (3 1/2fl oz)
- 80 g Fresh coriander; (3oz)
- 2 sm White onions
- 1 Clove garlic; peeled and
- -chopped
- 100 ml Olive oil; (3 1/2fl oz)
- Salt and pepper
Directions
Peel the potatoes and place them in a saucepan. Cover with water and add a
good pinch of salt and bring to the boil and cook until tender, drain and
leave to one side.
Place the coriander, garlic and 1/2 juice and zest of the limes in to a
blender and mix with about 4 tbsp of olive oil to achieve a pur”še, and
leave to one side.
Season the tuna steaks well and place on a hot griddle pan with a drizzle
of olive oil and cook for about 2 minutes on each side, leave it nice and
pink.
While the fish is cooking place the potato into a blender and mix while
pouring on the hot milk. Once all the milk is gone, stir in a little of the
coriander mix, season and leave to one side.
In a hot pan with about 4 tbsp of olive oil add the sliced onions rings and
fry until golden brown. Once browned remove from the pan and place on some
kitchen paper.
To serve place the mash in the centre on the two plates and the tuna on the
top. Top with the crispy onions, drizzle with the remaining herb oil and
grind freshly ground pepper over the top and serve.
good pinch of salt and bring to the boil and cook until tender, drain and
leave to one side.
Place the coriander, garlic and 1/2 juice and zest of the limes in to a
blender and mix with about 4 tbsp of olive oil to achieve a pur”še, and
leave to one side.
Season the tuna steaks well and place on a hot griddle pan with a drizzle
of olive oil and cook for about 2 minutes on each side, leave it nice and
pink.
While the fish is cooking place the potato into a blender and mix while
pouring on the hot milk. Once all the milk is gone, stir in a little of the
coriander mix, season and leave to one side.
In a hot pan with about 4 tbsp of olive oil add the sliced onions rings and
fry until golden brown. Once browned remove from the pan and place on some
kitchen paper.
To serve place the mash in the centre on the two plates and the tuna on the
top. Top with the crispy onions, drizzle with the remaining herb oil and
grind freshly ground pepper over the top and serve.
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