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by Chef Paul Owens

Ingredients: 4 x 8oz tuna steaks a little olive oil 4 portions Coriander Cream 4 portions Coriander Vinaigrette 4 portions garlic mash Caper Vinaigrette: 3 tbsp diced shallots 3 tbsp tomato concasse 3 tbsp snipped chives zest & juice of one lemon 3 tbsp capers 1 cup virgin olive oil 1 tbsp chopped garlic salt & freshly ground black pepper Mix all ingredients and refrigerate. Best to be done a day before.

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Method:
When making the garlic mash just add a little garlic butter to regular mash potatoes. To cook the tuna preheat the chargrill. Salt and pepper the tuna steaks and brush with olive oil. Put the garlic mash in the center of 4 bowls. Spoon the caper vinaigrette around the mash and warm in the oven or microwave. Place the tuna steaks on the grill for about 2 minutes each side (rare) and place on top of the potatoes. Squeeze the coriander cream and vinaigrette around the bowls. Garnish with grilled tomatoes and squeeze a little coriander cream on the tuna and sprinkle with coriander leaves.

Chef's Note... Tuna is at its best when cooked rare as opposed to well done.

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