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Pan-fried tuna with basil salsa and crispy herbed potatoes
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Prep Time:
150 minutes
Cook Time:
20 minutes
Total Time:
170 minutes
Ingredients:
  • 185ml olive oil
  • 2 tsp coriander seeds, crushed
  • 40.00 ml fresh mixed herbs, chopped
  • 4 (about 175g each) tuna steaks
  • 21.00 gm lemon juice
  • 8 basil leaves, finely sliced
  • 2 tomatoes, peeled, seeds removed, chopped
  • 2 garlic cloves, finely chopped
  • 2 fennel bulbs (or 4 small)
  • 250.00 ml nicoise olives (see note)
  • 2 hard-boiled eggs, finely chopped
  • 400g potatoes (pontiac, desiree)
  • 250.00 ml (about 30g) picked flat-leaf parsley leaves
Instructions:
  • In a non-metallic dish, mix together 1/4 cup (60ml) of olive oil, half of the crushed coriander seeds, and the herbs. Add the tuna and thoroughly coat it. Cover and refrigerate for 2 hours.
  • Heat 90ml of olive oil in a small pan. Stir in lemon juice, then remove from heat. Allow the remaining coriander seeds to infuse for 15 minutes before adding basil, tomatoes, and garlic.
  • Slice the fennel thinly and blanch in boiling salted water for 2 minutes. Refresh in cold water, then drain. Sauté the fennel in a pan with oil for 5 minutes over low heat, stirring occasionally. Stir in the olives, season to taste, and set aside.
  • Preheat your oven to 190°C and line a large baking sheet with parchment paper for the herbed potatoes.
  • Peel and thinly slice the potatoes, using a mandoline if you have one. Brush all the potato slices with olive oil. Layer half of the slices on a tray and top each with a parsley leaf. Place the remaining slices on top to sandwich the parsley. Cover with baking paper and another tray to press down. Bake for 10 minutes, then remove the top tray and paper. Bake for an additional 5-10 minutes until crispy and golden.
  • Preheat a non-stick frypan over high heat. Cook the tuna for 1-1 1/2 minutes on each side until rare in the center. Create a bed of fennel on each plate, place the tuna on top, and drizzle with salsa. Finish by garnishing with egg and seasoning the potatoes with sea salt. Serve on the side.

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