Tuna and Potato

Just a pan fried tuna steak and some creamed potatoes (with a carrot & onion sauce)


The sauce got spotty from tuna-water/fat/oil so was not as pretty as I wanted; but had very tiny-tiny onion and carrot pieces which is what made it special.

Lots of times when I was working in restaurant kitchens the only difference I noted in some recipes was that we chopped the veggies with great precision and in very small pieces.  That’s the thing with this dish; chop very small and make them all nice and same sized. The onions and carrots make this a sweetish sauce and the vinegar balances that.

  • 1/2 an onion
  • 2 carrots (same volume-wise as the onion)
  • very good olive oil
  • 2 T white wine vinegar
  • salt
  1. Chop the veggies super fine in nicely even-sized little cubes (you will need a sharp knife and/or a mandoline [like me])
  2. Sauté the veggies in the oil very slowly; until quite soft (without browning; this could take a half hour, easily)
  3. Add the vinegar
  4. Add a good dash of salt (this makes the whole thing taste sweeter – really it does)
  5. Be prepared to add more vinegar to get an attractive sauce consistency; add a bit at a time and switch to water before it gets too vinegary (you can make this sauce far (days) in advance, it keeps well [because of the vinegar] and can be heated later when “finishing” a dish {this is what we do in restaurant kitchens})
  6. Fry up the tuna steak in a frying pan
  7. When the steak is done transfer it to the sauce’s sauce pan, with its juices (there shouldn’t be a lot) – to infuse the sauce with some tuna flavour.
  8. Warm slightly and serve

I cooked a potato and creamed it (potato, salt, butter, pepper) so I would have something on the side to soak-up the sauce.

You can double, triple, quadruple the sauce recipe – no problem.

Pretty good with whitefish too (maybe cod, for example); but I like the look best with brown/tan fishes. Maybe not a great combo with salmon… I’ll have to think about that.

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