My cooking time remains seriously limited at the moment, so I am largely confined to old favourites and quick bites. This combo is a new favourite however, we are having it again this evening due to popular demand and thankfully it is very quick to make as well as being delicious.
RECIPE – Serves 4
4 tuna steaks, approx 200g each
20g unsalted butter
2 banana shallots, finely sliced
6 little gem lettuce, halved
150ml light vegetable stock
400g petit pois
a small bunch of flat-leaf parsley, chopped
a small bunch of chives, chopped
1 tbsp creme fraiche
For the mustard new potatoes:
500g new potatoes, scrubbed
2 tbsp creme fraiche
1 tsp wholegrain mustard
Defrost the tuna steaks if necessary.
If necessary, cut the potatoes so they are all a similar size. Bring the potatoes to the boil in a large pan of salted water, then reduce to a simmer for approximately 20 minutes. Set aside to steam dry in a colander; when cool enough to handle, mix the creme fraiche and mustard with some salt and pepper in a large serving bowl, then toss the warm potatoes through the dressing, set aside.
Fill the bottom of a dish large enough to hold your tuna steaks with dark soy sauce to a depth of 2 millimetres. Crush two garlic cloves into it, stir thoroughly then place the tuna steaks in the soy sauce, turning until it is completely coated. Cover with cling film and chill in a fridge for 30 minutes.
Gently saute the shallots in the butter over a medium-low heat for 5 minutes, until softened but not coloured. Place the lettuce in the pan, cut side down, and cook for a minute, then turn over and cook for a minute more.
Add the stock, cover and simmer gently for around 10 minutes until the lettuce is tender. In the last couple of minutes of cooking, add the petit pois.
Season, add the chopped herbs and creme fraiche and stir thoroughly, set aside while you cook the tuna.
Heat a ridged griddle pan over a high heat. When the griddle pan is very hot, scrape any pieces of garlic and excess soy sauce from the tuna steaks and lay them in the pan. Cook for approximately 1 minute per centimetre thickness on one side, and half that on the other – to make that clear, a 2 cm thick tuna steak would be cooked for 2 minutes on one side, then flipped over and cooked for a further 1 minute. Do not move the tuna while it is cooking, it is likely to stick until it is properly cooked, and you want well-defined char lines where the ridges are. Cooking it this way should ensure the outside is well-sealed and the very middle is still quite rare, the tuna steak will cook on even when it is on your plate.
Serve the tuna on warmed plates and let everyone help themselves to the braised lettuce and mustard potatoes.