Recipes - Seared Tuna with Avocado,
New Potatoes & Coriander
Ingredients
1 ripe avocado
400g fresh tuna steaks
300g new potatoes
1 aubergine
1 tbsp olive oil
1 lemon, juiced
3 tbsp chopped coriander
100g unsalted butter
Seasoning
Prep time
30 – 40 minutes
Chilling time
6 – 8 hours
Serves 8
Method
- Line the mould with cling film
- Peel the avocado and cut it into 8 wedges length ways. Set aside covered with the lemon juice to prevent browning.
- slice the tuna into steaks around 1cm thick, chargrill each side for about 1 minute. Aim for the tuna to remain pink in the centre with the scorch marks on the outside, season the fish to taste.
- Peel the new potatoes and cook in salted water until tender but firm. While still warm but into 4 and stir into the melted butter, add the coriander.
- Cut thin slices of the aubergine length ways, and drizzle over the olive oil. Using a hot griddle, cook the slices fully for about 30 seconds each side until translucent. Lay these into the mould on top of the cling film, leave some overhang as this will form the wrapping of the terrine.
- Build the layers, aiming for potato, tuna, avocado, potato and a final layer of tuna. Always season between each layer and be firm when pressing the layers, any gaps or pockets will result in an unstable terrine, which will crumble.
- Wrap the aubergine and then cling film around and close, you may need a few extra slices of aubergine to fully cover.
Advice
Don’t be afraid to use all of the lemon juice, if there is some left squeeze over the top layer of tuna before closing.
Serving suggestion
Serve with a freshly prepared moutabal, a Moroccan dip
Variation
Cooked sweet potato can be used in place of the new potatoes
Franck Pontais Affiliates
