🍽️ Tuna steaks with creamy avocado potato mash

Name: Tuna steaks with creamy avocado potato mash
Total time: 30 min
Yield: 4 servings
Ingredients: 700 g floury potatoes; salt; 1 avocado; 3 tbsp lemon juice; 1 handful chervil; 1 tbsp butter; 4 tuna steaks (ready for cooking; approx. 180 g each); 4 tbsp olive oil; 4 anchovies (in oil); 80 ml fish stock; cayenne pepper; 1 tsp red peppercorns

766 kcal · 30 min · 4 servings

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Ingredients

700 g floury potatoes
salt
1 avocado
3 tbsp lemon juice
1 handful chervil
1 tbsp butter
4 tuna steaks (ready for cooking; approx. 180 g each)
4 tbsp olive oil
4 anchovies (in oil)
80 ml fish stock
cayenne pepper
1 tsp red peppercorns

Instructions

1. Peel the potatoes and cut them into small cubes.
2. Cook the potato cubes in salted water for about 15 minutes until tender.
3. Cut the avocado in half lengthwise and remove the pit.
4. Scoop the flesh out of the skin with a spoon.
5. Cut the avocado flesh into approx. 1 cm cubes.
6. Mix the avocado cubes with one teaspoon of lemon juice.
7. Rinse the chervil under running water.
8. Shake the chervil dry.
9. Set aside a small amount of chervil for garnish.
10. Finely chop the remaining chervil.
11. Drain the cooked potatoes.
12. Add the butter to the hot potatoes.
13. Mash the potatoes finely with a potato masher.
14. Fold in the avocado mixture into the potato mash.
15. Mix half of the chopped chervil into the mash.
16. Season the mash with salt to taste.
17. Keep the mash warm in the pot with the lid on.
18. Rinse the tuna steaks briefly.
19. Pat the tuna steaks dry with kitchen paper.
20. Season the steaks with salt and pepper.
21. Heat a grill pan with one to two tablespoons of oil until very hot.
22. Place the tuna steaks in the hot pan.
23. Fry the steaks for about one minute per side.
24. Adjust the cooking time according to your desired doneness.
25. Remove the tuna steaks from the pan.
26. Place the steaks on a pre-warmed plate.
27. Add the remaining oil and anchovies to the pan.
28. Fry the anchovies over high heat until they break down.
29. Stir in the remaining lemon juice and fish stock.
30. Bring the sauce to a boil.
31. Reduce the sauce slightly.
32. Season the sauce with cayenne pepper and salt.
33. Plate the tuna steaks with the potato mash.
34. Pour the sauce over the dish.
35. Garnish the dish with crushed pepper and the reserved chervil.
36. Serve the dish immediately.

Nutrition per serving

kcal: 766
Protein: 48 g · Fett/Fat: 51 g · Carbs: 30 g