Grilled Yellow Fin Tuna with Corn and Potato Rosti

Grilled Yellow Fin Tuna with Corn and Potato Rosti

serves 2

ingredients

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

method

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

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