Seared Tuna with garlic potato purée and onion rings

banner

Preparation info

  • Serves

    8

    • Difficulty

      Medium

Appears in

A Taste of Australia: The Bathers Pavilion Cookbook

A Taste of Australia

By Victoria Alexander and Genevieve Harris

Published 1995

  • About

The garlic and potato purée is known as Skordalia in Greece, and is traditionally served with salt cod. It can also be served as a dip. Tuna is best when it is still quite underdone, as further cooking tends to dry it out.

Ingredients

Garlic Potato Puree

  • 5 medium potatoes
  • 4 slices white bread
  • 6 garlic cloves

Method

TO MAKE GARLIC POTATO PUREE, peel the potatoes and place them in a saucepan. Cover them with water, add a good pinch of salt and bring to the boil over a high heat. Reduce the heat to medium and cook until the potatoes are tender. Drain them, place in a bowl and mash. Soak the bread in water and then squeeze it dry. Pound the garlic and 2