Grillade of Tuna with Olive Oil Mash
recipe
Grillade of Tuna with Olive Oil Mash
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Tuna has become trendy in all the top restaurants. Here it is coupled with olive oil mash and tomatoes for a taste of the Mediterranean.
Ingredients
- For the sauce:
- 1 medium onion, finely chopped
- 1 clove garlic, finely chopped
- 1 tbsp olive oil
- 200g chopped tomatoes
- 25ml red wine vinegar
- 1 tsp caster sugar
- pinch each of salt and ground black pepper
For the dressing:
- 100ml extra-virgin olive oil
- 2 tbsp red wine vinegar
- 3 tbsp mixed fresh herbs
- 1 tsp salt
- freshly ground black pepper
For the olive oil mash:
- 900g floury potatoes, such as King Edwards, Maris Piper or Wilja, peeled and cut into chunks
- 25ml double cream
- 75ml olive oil
- 50ml hot chicken stock
- 2 cloves garlic, crushed
- 1½ tsp salt
For the fish and marinade:
- 3 tbsp olive oil
Serves:
4
Preparation:
40
Cook Time:
80
Total Time:
120min
Directions
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- For the sauce, fry the onion and garlic in the olive oil for minutes, until softened. Add the chopped tomatoes and simmer for - minutes. Meanwhile, put the vinegar and sugar in a separate pan and boil down until reduced to about teaspoon. Stir into the tomato sauce and season with salt and pepper. Pass it through a conical strainer into a clean pan. If necessary, simmer for a few minutes until the sauce is thick enough to coat the back of a spoon. Adjust the seasoning and keep warm.
- Put all the ingredients for the dressing into a bowl, season with black pepper and whisk together. Stir into the tomato sauce and keep warm.
- For the olive oil mash, cook the potatoes in boiling salted water until tender, then drain. Add the cream, olive oil, chicken stock, garlic and salt and mash until smooth. Set aside and keep warm.
- For the fish and marinade, place a lightly oiled cast-iron ridged pan over a high heat. Mix the olive oil with the thyme leaves. Brush the tuna with the thyme oil and season well with sea salt and black pepper. When the pan is very hot, put of the tuna steaks on it and cook for minutes on each side, pressing down firmly with the back of a fish slice to help mark the fish with lines from the griddle. Put to one side and repeat with the remaining tuna steaks.
- To serve, put the tuna on warmed plates and spoon the olive oil mash to one side. Using a teaspoon, spoon little pools of the sauce to the other side of the fish.
Source: Tesco
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