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Ингредиенты
- 4 x tuna steaks
- Â Â marinade:
- 1 Tbsp. capers
- 1 x clove of garlic crushed
- 4 Tbsp. extra virgin olive oil
- 3 Tbsp. balsamic vinegar
- 1 x salt and black pepper
- Â Â garlic layered potatoes:
- 40 gm butter
- 2 x cloves of garlic crushed
- 700 gm potatoes peeled and thinly sliced
- 1 x salt and black pepper
- 284 ml single cream
- 13 gm butter melted
- Â Â fresh chives
Инструкции
- Put the marinade ingredients into a shallow ceramic dish and place the tuna steaks into the marinade.
- Allow to stand for 3 to 4 hrs turning the steaks occasionally.
- To make the garlic layered potatoes first of all butter an 18cm square dish. Beat the butter and crushed garlic together and arrange a layer of potatoes in the base of the dish.
- Dot with a little of the garlic butter and grind over salt and black pepper. Repeat this layering finishing with garlic butter dotted on the top of the final layer of potatoes.
- Then pour the cream over the potatoes.
- 2 ovenaga:Place the dish on the grid shelf placed on the floor of the roasting ovenwith the cool plain shelf on the second runners down.
- Cook for 40 min then brush with a little melted butter and return to the ovenfor about 20 min till the potatoes are cooked and golden.
- Garnish with fresh chives.
- 4 ovenaga:Place the dish on the grid shelf placed on the floor of the baking ovenand cook for 40 min then brush with a little melted butter and return to the ovenfor about 20 min till the potatoes are cooked and golden.
- Garnish with fresh chives.
- Heat a cast iron grill pan and cook the steaks for about 2 min on each side till just cooked though.
- Be careful not to over cook as tuna is a very dry fish.
- Remove and keep hot in the simmering oven.
- Place the remaining marinade into a saucepan and reduce by about half on the boiling plate.
- To serve place the seared tuna steaks on a bed of young red chard drizzle over the marinade and serve with creamy garlic layered potatoes.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 4 servings | |
| Calories 471 | |
| Calories from Fat 337 | 72% |
| Total Fat 38.3g | 48% |
| Saturated Fat 17.38g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 180mg | 8% |
| Potassium 674mg | 19% |
| Total Carbs 28.54g | 8% |
| Dietary Fiber 3.1g | 10% |
| Sugars 3.02g | 2% |
| Protein 5.0g | 8% |
