Seared Tuna Steaks With Sweet Potato Mash Food

TUNA STEAKS WITH GARLIC MASH POTATO

Steps:

• Marinate the tuna steaks in some lemon juice and pepper.
• Cut up the potatoes and boil until soft, finely chop or crush garlic cloves.
• When ready, drain water from potatoes and add garlic and a small amount of low fat milk to get desired consistency when mashing.
• Lightly spray grill or pan with oil and heat, throw tuna steaks on and cook to desired level. I usually like to keep it pink in the middle.
• Mix soy sauce and wasabi and serve in a small dish on the side or over the tuna when served.
• For the salad: Combine rocket or mixed leaves, cucumber, Spanish onion and shaved parmesan in a large bowl.
• Toss with some balsamic vinegar and serve with tuna and mashed potato.

SEARED ASIAN TUNA STEAKS

Steps:

• In a medium bowl, stir together ginger, scallions, vinegar, and sesame oil; season with salt and pepper.
• In a 12-inch nonstick skillet with a tight-fitting lid, heat 2 tablespoons vegetable oil over medium-high. Add eggplant, and season with salt and pepper. Cover and cook, stirring occasionally, until slightly softened and lightly browned, 5 to 6 minutes. Uncover and cook, stirring occasionally, until tender and browned, 4 to 5 minutes. Transfer eggplant to a serving platter. Wipe out skillet with a paper towel.
• Rub tuna steaks with remaining 1 tablespoon vegetable oil; season with salt and pepper. Return skillet to heat, and raise to high. Cook, turning once, until browned but still pink in the center, about 5 minutes total. Cut each tuna steak in half; divide among four plates. Spoon sauce over tuna and eggplant, and serve.

SEARED TUNA STEAK WITH RUSTIC MASHED POTATOES

Steps:

• For the mashed potato, cut the potatoes into even-sized chunks, not too small. If they are large, quarter them and if they are small, halve them.
• Put the potato chunks in a large saucepan of boiling water, and simmer gently until they are absolutely tender - they should take about 25 minutes.
• When the potatoes are cooked, drain them and place back in the empty pan. Add the mayonnaise to the potatoes at this point and using a wooden spoon (not a masher or whisk) vigorously mash them. The finished mash should not be completely smooth, but a combination of creamy and chunky mash.
• For the tuna steaks, rub olive oil in to both sides then season with salt and freshly ground black pepper. Heat a pan and chargrill for two minutes on each side.

SEARED TUNA WITH MAPLE-SWEET POTATOES

Steps:

• Heat oven to 425ºF.
• Mix syrup with 2 Tbsp. dressing. Remove 2 Tbsp. syrup mixture; toss with potatoes. Reserve remaining syrup mixture for later use. Spoon potatoes onto foil-covered rimmed baking sheet.
• Bake 25 to 30 min. or until potatoes are tender, drizzling with reserved syrup mixture and stirring after 15 min.
• Heat remaining oil in medium skillet on medium heat. Add fish; cook 3 to 4 min. on each side or until fish flakes easily with fork.

TUNA WITH PEPPERY TOMATOES & POTATOES

Steps:

• Heat oven to 220C/fan 200C/gas 7 and put in a roasting tin to heat up. Put the tuna in a shallow dish with half the oil, two-thirds of the garlic and leaves from 1 sprig of thyme. Leave to marinate while you cook the veg.
• Put the potatoes, peppers, onion and chilli into the roasting tin with the remaining oil, toss to coat, then roast for 20 mins. The potatoes should be tender or very nearly there. If not, give them another 5 mins (the cooking time can depend on the variety of potato). Add the remaining garlic and thyme to the pan, let them sizzle, stir in the tomatoes, then cook for 5 mins more until the sauce has reduced a little. Season to taste.
• With a few mins to go, heat a griddle or frying pan, wipe most of the garlic marinade off the fish with kitchen paper, season, then sear for 1 min each side for medium or longer if you prefer. Serve on top of the veg.

SEARED TUNA WITH SWEET BALSAMIC ONIONS

Steps:

• Heat 1 tablespoon of oil in a large skillet over medium heat.
• Add the onion and sprinkle with sugar.
• Sautee about 10 minutes, until light brown and soft.
• Season with salt and pepper, and add the red wine vinegar. Cook 1-2 minutes, until most of the liquid evaporates.
• Add balsamic vinegar and cook for about 30 seconds.
• Transfer to a bowl.
• Wipe out pan and set over medium high heat, and add 1 tablespoon oil.
• Season the tuna with salt and pepper.
• When oil is hot, add the tuna steaks and sear for about 1 1/2 minutes on each side for rare.
• Top each tuna steak with 1/4 of the onion and garnish with chopped parsley.

SOY TUNA WITH WASABI MASH

Steps:

• Mix together the soy sauce, vinegar and sugar. Pour over the tuna and marinate for at least 20 mins or up to 2 hrs in the fridge. Place the potatoes in a pan of lightly salted boiling water, then cook for 10-15 mins until soft. Drain well. Heat the milk in the pan and mix in the wasabi, return the potatoes to the pan, then mash until smooth. Stir through the spring onion and keep warm.
• Heat a non-stick griddle pan until smoking hot. Remove the tuna from the marinade. Cook on the griddle for 2-3 mins on each side until seared on the outside, but still pink inside. Cook the broad or soy beans according to pack instructions, then serve alongside the tuna and mash.

SEARED SOY TUNA STEAKS WITH SPRING ONIONS & A GINGER SWEET POTATO MASH

Steps:

• Add the potatoes to a pan of boiling water and cook until tender.
• Drain then put back in the pot with a knob of butter and the ginger then mash until smooth. Keep warm.
• Heat a little oil in a wide pan and add the onions. Cook for about 5 minutes until softened. Move the onions to the edge of the pan and turn up the heat. Add the tuna and cook for 1 minute each side for rare, 2 for medium. Add the soy sauce to the pan and turn the tuna and onions to coat.
• Serve the tuna topped with the onions and the mash on the side.