Tuna Steak with Avocado Mashed Potatoes
Tuna steak with avocado mashed potatoes from Spoonsparrow: Omega‑3 fatty acids improve our brain connectivity – great for thinking, learning and remembering!
Ingredients
- 700 g waxy potatoes
- Salt
- 1 Avocado
- 3 tbsp Lemon juice
- a handful dill
- 1 tbsp butter
- 4 tuna steaks (ready to cook; about 180 g each)
- 4 tbsp olive oil
- 4 anchovy fillets in oil
- 80 ml fish stock
- Cayenne pepper
- 1 tsp red peppercorns
Instructions
-
1.
Dice the potatoes into small cubes and simmer them in salted water for about 15 minutes. Meanwhile, halve the avocado, remove the pit, scoop out the flesh with a spoon and cut it into roughly 1 cm cubes. Mix with 1 tsp lemon juice. Rinse the dill, shake dry and set aside some for garnish; finely chop the rest.
-
2.
Drain the potatoes, add the butter and mash them gently with a potato masher. Fold in the avocado and half of the chopped dill, season with salt, and keep warm in a covered pot.
-
3.
Rinse the tuna steaks, pat dry, season with salt and pepper, and place them in a very hot grill pan with 1–2 tbsp oil. Sear each side for about 1 minute (adjust to desired doneness). Remove and set on a preheated plate.
-
4.
Add the remaining oil and anchovies to the pan. Cook over high heat until they break apart. Stir in the rest of the lemon juice and fish stock, bring to a boil, then reduce slightly. Season with cayenne pepper and salt. Plate the tuna steaks atop the mashed potatoes and spoon the sauce over them. Garnish with crushed peppercorns and dill before serving.
