Seared tuna with yoghurt mash and red pepper salsa

Preparation method

1. Preheat the oven to 150C/300F/Gas 2.

2. For the tuna, rub the tuna with olive oil and season well with salt and freshly ground black pepper. Heat a griddle pan until smoking hot, place the tuna in the pan and griddle for two minutes on each side. Remove from the heat and keep warm.

3. For the mash, place the cubed potato and garlic into a small pan of boiling water and boil for 8-10 minutes, or until the potato is soft. Drain and return to the saucepan, add the sesame seeds, butter, Greek yoghurt and nutmeg and mash until smooth. Season well with salt and freshly ground black pepper.

4. For the red pepper salsa, place the soy sauce, honey, fish sauce, lemon juice, garlic, chilli and red pepper into a small bowl and stir well.

5. For the crystallised lemon, put the grated lemon zest into a small saucepan of boiling water and boil for 2-3 minutes. Drain away the water and dry the lemon zest as well as possible.

   Technique: Zesting citrus fruit

6. Add the sugar and salt to the blanched lemon zest and stir well to coat. Place the lemon zest onto a non-stick baking sheet and spread out well. Place in the oven for ten minutes, or until the lemon peel has dried out and is beginning to curl up. Remove from the oven and leave to cool.

   Technique: Zesting citrus fruit

7. To serve, place the mash onto a serving plate, top with the seared tuna and then the crystallised lemon and spoon the red pepper salsa around the sides. Garnish with coriander leaves.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 1