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Roast tuna loin with potato tartine and citrus sauce

Paul Bloxham from Good Food Live
A tangy citrus sauce sets off peppered tuna loin in Paul Bloxham's flavourful contemporary fish recipe

Roast tuna loin with potato tartine and citrus sauce

Method

1. Preheat the oven to 200ºC/gas 6.

2. Meanwhile heat the butter and 1 tablespoon of olive oil in 4 small blini or Yorkshire pudding tins. Add the potato slices, overlapping them to form a flower shape in each tin. Bake the potato tartines in the oven until golden-brown, around 15 minutes. Sprinkle with Parmesan and bake for a further 1-2 minutes until the cheese has melted.

3. Meanwhile, heat a ribbed griddle pan until very hot. Roll the tuna loin in the cracked peppercorns, then rub with the remaining olive oil.

4. Cook the tuna on the griddle until a crust has formed on all sides. Transfer the tuna to a roasting tray and roast, alongside the potato tartines, for 6 minutes until medium rare.

5. Meanwhile, bring a saucepan of salted water to the boil. Add the bok choi and cook for 2 minutes. Drain.

6. In a small saucepan, gently heat together the soy sauce, lemon zest and juice, lime juice and zest, ginger, fish stock, tomato, coriander and extra-virgin olive oil. Season with salt and freshly ground pepper.

7. To serve, slice the tuna and divide among 4 serving plates. Serve with the potato tartines, bok choi and the citrus sauce.

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Serves: 4

Prep: 20 min
Cook: 15 min

Ingredients
25g Butter
2 tbsp Olive oil
3 Potatoes, peeled and thinly sliced into even-sized circles
800g tuna loin
3 tbsp Black peppercorns, freshly cracked
2 tbsp finely grated Parmesan
salt and fresh ground black pepper
4 Bok choy
3 tbsp tamari Soy sauce
grated zest of 1 lemon
1 tbsp freshly squeezed lemon juice
grated zest of 1 lime
1 tbsp fresh lime juice
1 tsp freshly grated ginger root
2 tbsp fish stock
1 tomato, skinned and diced
1 tbsp chopped Coriander
1 tbsp extra virgin olive oil