Grilled Yellow Fin Tuna with Corn and Potato Rosti

Grilled Yellow Fin Tuna with Corn and Potato Rosti

serves 2


300gm yellow fin tuna steak (2 medium sized steaks)

4 enoki and 4 swiss brown mushrooms

1 corn (shredded)

2 dutch cream potato (sliced jullien)

10 grape cherry tomatoes

4 cloves of garlic

100gm creme fraiche

bunch of chives

1 T thyme and parsley

1 egg

1 cup plain flour

1/2 cup of milk

salt and pepper to taste

veg/rice bran oil for frying

1/2 cup olive oil

1/4 t smoked paprika


In a bowl, mix the rosti ingredients corn: potato, egg, flour, milk, salt and pepper into a medium thick batter mix and let rest for 5 mins

Poach the cherry tomatoes, garlic and a sprig of thyme in a pot with 1/2 cup of olive oil on low heat until the tomatoes start to blister a little and the garlic softens

Use a tablespoon to scoop the rosti mix into a lightly oiled pan on low heat until golden brown

Rub the tuna steaks with salt and pepper. Heat a skillet on high heat with a little oil, put the tuna on for 2 mins then turn to make a cross for 2 mins, then flip 2 mins of the other side and set side

Saute the mushrooms on high heat with lightly oil and butter for 1-2 minutes, seasoning with salt and pepper

For the dressing, gently fold the creme fraiche and chives, season with smoked paprika, salt and pepper










Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s