Tuna Au Poivre With Roasted Garlic And Corn Mashed Potatoes
Thick tuna steaks with a cracked peppercorn-Dijon crust, seared and served over roasted garlic and corn-studded mashed potatoes.
Ingredients
- 1 lb Yukon Gold potatoes, washed and quartered
- 3 tbsp butter
- 0.5 cup heavy cream
- 0.3 cup roasted garlic
- 1 count ear corn, grilled and kernels removed
- 4 count tuna steaks, 10 to 12 oz each
- 1 cup black peppercorns, coarsely ground
- 0.5 cup Dijon mustard plus 1 tablespoon
- 2 tbsp olive oil
- 1 tbsp finely chopped fresh parsley
Instructions
- 1
Cover potatoes with water; season with salt. Bring to a boil; cook until tender, about 12 minutes. Drain. Return to pan over medium heat; stir 1 minute. Add butter and cream; mash until slightly smooth. Season. Stir in roasted garlic and grilled corn.
- 2
Season tuna steaks with salt. Coarsely grind peppercorns in a coffee grinder.
- 3
Brush each tuna steak with Dijon mustard on all sides, then press into cracked pepper to coat.
- 4
Heat olive oil in a sauté pan over medium-high heat. Sear tuna 2 to 3 minutes per side for medium-rare.
- 5
Mound corn-garlic mashed potatoes in the center of each plate. Slice tuna and place alongside or on top. Garnish with parsley.