MATERIALS - Serving for 1
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Sliced thick tuna fillet: 150gr
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Potato: 300gr
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Asparagus: 50gr
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Baby carrot: 80gr
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Demiglace powder:1tsp
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Red wine: 30ml
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Shallot: 20gr
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Stock: 50ml
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Green pepper corn: 20gr
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Unsalted butter: 30 gr
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Salt and pepper: 1 tsp
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Whipping cream: 1blsp
HOW TO MAKE
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.