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.