This week’s recipe comes from Paul Topliss, head chef at the Mill Inn.
Pan fried tuna steak on crushed new potatoes with sun-blush tomatoes and asparagus
l 2 tbsp olive oil
l 2 6oz tuna steaks
l 10/12 new potatoes (Boston loose skin)
l Handful of chopped sun blush tomatoes
l Handful of chives
l Pinch of salt and pepper
l Ice cubes
l Cover potatoes with water and a pinch of salt and cook until soft.
l Bring another pan of water to the boil and add asparagus, boil for three minutes, remove and put into ice water.
l Drain potatoes and crush with a fork using the butter, salt and pepper, sun blushed tomatoes and chives.
l Heat olive oil in a frying pan until it just starts to smoke, season tuna and add to pan for two minutes each side (pink in the middle).
l Place potato mix on a plate with the tuna on top, garnish with pesto and balsamic or add a soft poached egg for something different.