- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 20 minutes
- Effort: medium
- 25 g butter
- 2 tbsp olive oil
- 3 potatoes, peeled and thinly sliced into even-sized circles
- 800 g tuna steaks
- 3 tbsp black peppercorns, freshly cracked
- 2 tbsp finely grated parmesan
- black pepper
- 4 bok choy
- 3 tbsp tamari soy sauce
- grated zest of 1 lemons
- 1 tbsp freshly squeezed lemon juice
- grated zest of 1 limes
- 1 tbsp fresh lime juice
- 1 tsp freshly grated ginger
- 2 tbsp fish stock
- 1 tomato, skinned and diced
- 1 tbsp chopped coriander
- 1 tbsp extra virgin olive oil
1. Preheat the oven to 200ºC/gas 6.
2. Meanwhile heat the butter and 1 tablespoon of olive oil in 4 small blini or Yorkshire pudding tins. Add the potato slices, overlapping them to form a flower shape in each tin. Bake the potato tartines in the oven until golden-brown, around 15 minutes. Sprinkle with Parmesan and bake for a further 1-2 minutes until the cheese has melted.
3. Meanwhile, heat a ribbed griddle pan until very hot. Roll the tuna loin in the cracked peppercorns, then rub with the remaining olive oil.
4. Cook the tuna on the griddle until a crust has formed on all sides. Transfer the tuna to a roasting tray and roast, alongside the potato tartines, for 6 minutes until medium rare.
5. Meanwhile, bring a saucepan of salted water to the boil. Add the bok choi and cook for 2 minutes. Drain.
6. In a small saucepan, gently heat together the soy sauce, lemon zest and juice, lime juice and zest, ginger, fish stock, tomato, coriander and extra-virgin olive oil. Season with salt and freshly ground pepper.
7. To serve, slice the tuna and divide among 4 serving plates. Serve with the potato tartines, bok choi and the citrus sauce.
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