|Tuna Steaks on Fried Potatoes and Raw Beetroot|
As a working wife and mother, I know the weekday humdrum of meal preparation. For those who still have small children, getting anything (except stray pieces of lint or toy parts) into their children's mouth, with out a temper tantrum, is enough of an achievement.
I am very lucky to have a family who are well trained ("You don't have to like it - You just have to eat it"). They eat most things I give them, without too many complaints (and even fewer I take seriously). There is a slight downside to this - you get a similar reaction to toasted cheese sandwiches, as the fancy meal you spent all afternoon slaving in the kitchen preparing.
But sometimes I pull out all the stops, even if it's only for myself. I like to pretend I'm a professional chef and plating meals at the Rubens. It's over-kill I know, but it's great to play with your food occasionally.
These flavour combinations might seem strange, but they work well - balancing colour, texture, flavours and temperature. I like to mix hot and cold in the same dish - I call it " a surprise party in your mouth", you never know what to expect.
Tuna Steaks on Fried Potatoes and Raw Beetroot
2 Tuna Steaks (2cm thick)
2 Small Beetroot (peeled)
Slice the peeled potatoes into 5mm rounds.
Fry the potatoes in a little oil, until golden and cooked through
Slice the beetroot as thinly as possible, wearing gloves (a vegetable peeler will work well)
Heat a griddle pan to medium hot.
Rub the steaks with olive oil
Grill until just done - medium rare is best with tuna.
Lay the potatoes and the beetroot on the plate, top with the cooked tuna.
Drizzle with a olive oil.
Serve with this green sauce :
5-8 Green Olives (pitted)
3-4 Anchovy fillets
15 -20ml Capers
Juice and Zest of 1 Lemon
10 - 15ml Olive Oil
Pound all the ingredients together, taste and adjust to your liking.
Serve with fish.