Don't ask me why this works. I can't figure it out. OK, so I guess that tuna is a really meaty fish... as close as you'll get to red meat. And if that's the case why not put a mash with horseradish with it. The tuna is strong enough to hold up to it, right?
It is. I wouldn't have thought of this but here you have it. And it is good. Really simple to throw together, too.
4x200 g tuna steaks
500 g Maris Piper or Desiree potatoes, peeled and diced
200 g unsalted butter
20 milliliters milk
10 milliliters double cream
4 tablespoons creamed horseradish
8 g fresh horseradish
salt and white pepper
400 g mixed wild mushrooms, cleaned
1 small shallot, diced
2 tablespoons olive oil
120 g wild rocket
balsamic vinegar
olive oil
Place the potatoes in a large pan, cover with cold water, add salt and bring to the boil. Reduce the heat and simmer for 20 minutes or until the potato will break under a little pressure, Drain well and return to the pan drying any excess moisture out over avery low heat. Warm the butter with the milk and cream and mash into the potatoes, (For a more refined mash, a potato ricer may be used before you add the warm liquid). Add the creamed and grated horseradish and check for taste.
In a small pan add the diced shallot and sweat with no colour, add the mushrooms and fry over a high heat, season to taste.
Lightly oil and season the tuna steaks. Heat a non-stick pan on a high heat and carefully lay the steaks down on one side. After 2 minutes turn the fish over and cook for another 2 minutes, this should give a rare-medium piece of fish. If you prefer your tuna more well cooked simply turn the heat
down a little and add an extra 3-4 minutes to the cooking time.
Lightly dress the rocket with olive oil. To finish, drizzle olive oil and balsamic vinegar around the dish.
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