Tuna Au Poive With Roasted Garlic And Corn Mashed Potatoes
Instructions:
- 1 Pound Yukon Gold Potatoes; washed and quartered
- 1 Pinch Salt
- 3 Tablespoon Butter
- 1/2 Cup Heavy cream
- Freshly ground pepper
- 1/4 Cup Roasted garlic
- 1 Ear corn; grilled or roasted, removed from the cob
- 4 Tuna steaks; trimmed (10 to 12 ounces)
- Salt
- 1 Cup Black peppercorns
- 1/2 Cup Plus 1 tablespoon Dijon mustard
- 2 Tablespoon Olive oil
- 1 Tablespoon Finely chopped fresh parsley leaves
- Place the potatoes in a saucepan, cover with water and cook over medium−high heat. Season with salt. Bring the potatoes to a boil, reduce to medium heat and
- Cook until tender, about 12 minutes. Remove and drain. Place the potatoes back in the saucepan, over medium heat. Continue to cook for 1 minute, stirring constantly.
- Add the butter and cream. Using a hand masher, mash until the potatoes are slightly smooth. Season with salt and pepper. Add the garlic and corn.
- Mix well. Set aside, keeping warm. Season the tuna with salt.
- In a coffee grinder, add the peppercorns and coarsely grind. With a small knife, spread a tablespoon of mustard on one side. Pack the peppercorns into the steak.
- Turn the tuna over and spread another tablespoon of mustard.
- Pack the peppercorns into the tuna on the second side. In a large skillet, over medium heat, add the oil.
- When the oil is hot, add the tuna and sear for 2 to 3 minutes on each side, for medium rare.
- Place a mound of the potatoes in the center of each plate. Place the tuna on top of the potatoes.
- Garnish with parsley.
- Yield: 4 servings