MATERIALS - Serving for 1
  • Sliced thick tuna fillet: 150gr
  • Potato: 300gr
  • Asparagus: 50gr
  • Baby carrot: 80gr
  • Demiglace powder:1tsp
  • Red wine: 30ml
  • Shallot: 20gr
  • Stock: 50ml
  • Green pepper corn: 20gr
  • Unsalted butter: 30 gr
  • Salt and pepper: 1 tsp
  • Whipping cream: 1blsp
Clean the skin of potato; boiled it into a pot until soft; using the mortar and pestle to mash the potato to smooth; with low heat, put potato and cream, a dash salt and pepper into a pot; using a wooden spoon to stir it till smooth.
Sautee minced shallot, broken green pepper corn and butter in 1 small pot; then add red wine into pot and reduce a half ; add stock and demi-glace powder and stir well; simmer in more 10 minutes.
Cut asparagus in 10cm length; clean with water baby carrot; blanch carrot and asparagus in boiled water; soak in ice water, drain them. Put a bit butter in a hot pan sautéed carrot and asparagus, seasoning with a bit salt and pepper.
Tuna seasoning with salt and pepper, minced shallot; Put a bit oil in a hot pan ; fried fish until it golden brown  of each face;; do not cook it too well, the fish have no more juicy  and turning hard.