Oh I've butchered the tuna, I know. It stuck to my not-so-well-maintained cast iron pan and I tried flipping it before it formed a proper crust and it tore and fell apart and it was all very emotional. Shame, because it would've looked much nicer with a proper sear, evenly cooked on both sides, with the right amount of pink in the middle.
On the bright side, it all tasted really nice. The potatoes were a mixture of soft and creamy withy crunchy and caramelized, speckled with olives that give bursts of flavor. The secret here was plenty of butter (obviously and unfortunately). The sauces, a bit dubious on their own in the beginning, I'll admit, but they complement the tuna incredibly well. Oh and the drizzle of lemon oil at the end -- mmmm.
It's Spring Break -- odd timing, I know. Instead of a holiday involving hot beaches, romantic cities, or wild adventures, I'm here, in my little university town, under the gloomy Scottish skies, working on my essays (or *ahem* updating Happy Belly). It's my Spring Break, Scotland, please adjust your weather accordingly. We get bits of sunshine every now and then, and it gives me so much hope and happiness but then as soon as I step out I realize they're accompanied by brutal winds and cold temperatures. So, I'm still indoors, wearing three layers and drinking hot beverages.
But I decided to treat myself with tuna. Try out the recipe, it's actually quite simple and it tastes great. Treat the tuna with love and care, please.
Ingredients
Orange mayonnaise
Good quality mayonnaise
Orange zest
Orange juice
Honey mustard
Dijon mustard
Wholegrain mustard
Honey
Mayonnaise
Black olive crushed potatoes
New Potatoes
Black olives, pitted and chopped
Butter
Tuna
Lemon infused rapeseed oil
Tuna steak
Green beans
More lemon oil for drizzling.
Method
Blanch the green beans in boiling water for just a few minutes then rinse in cold water. Season lightly with salt and pepper and lemon oil.
Wash the potatoes and place them in a pot with cold water. Bring to a boil and reduce to heat, let it simmer for 10-15 minutes or until tender. Drain and peel. Place a large frying pan over medium-high heat and put in a generous knob of butter. When it begins to foam, add the potatoes and crush them with a fork. Let it cook and get a slight crust at the bottom, then lightly season and stir in the chopped black olives.
Generously rub the tuna steak with the lemon oil all over. Then salt and pepper both sides. Have a pan over high heat and when it's smoking, add the tuna steak. After a minute, turn it over, and cook for another minutes (do 2 minutes per side if you want it medium-well).
For the mustard and the mayonnaise just mix the ingredients together and taste along the way to make adjustments.
Plate by putting some crushed potatoes in the middle of the plate. Lay the green beans on top, and the tuna. Put dollops of mayonnaise and honey mustard around, and drizzle with more lemon oil.
Posts
Sounds perfect and healthy for Lent.
ReplyDelete