Name: Seared Tuna with garlic potato purée and onion rings
Yield: Serves 8
Ingredients: 6 garlic cloves; 1 tablespoon white vinegar; Sea salt; 2 teaspoons sea salt; Freshly ground black pepper; 4 small brown (yellow) onions; 2 tablespoons vegetable oil for cooking tuna; 8 tuna steaks, approximately 155 g (5 oz) each; Sea salt and freshly ground black pepper; 1 tablespoon lemon juice; 4 teaspoons olive oil; Vegetable oil for frying; 4 slices white bread; 5 medium potatoes; ½ cup (125 mL/4 fl oz) olive oil; 4 teaspoons lemon juice

Preparation info

Serves
8

Difficulty
Medium

Appears in

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

Fish course
Pescatarian

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

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Ingredients

Garlic Potato Puree

Method

Part of