Ingredients
Pommes Pont Neuf
1 kg flour potatoes, peeled
Vegetable oil or duck fat to fry
Sea salt
Tuna
400g centre cut yellow fin tuna, sashimi grade
2 tbs black pepper sauce
90g butter
Sea salt
1 lemon, juiced
1 tbsp green peppercorns
300g baby spinach
Salt and pepper to season
125g cherry tomatoes, halved
8 sprigs chervil
Method
1. Cut potatoes into 1.5cm thick chips, soak in cold water for 1 hour. Bring a large pan of salted water to the boil and add the chips, bring back to the boil and simmer gently until they are just cooked but firm. Be careful they do not break up. Carefully drain and place on a rack to cool, then put in the refrigerator uncovered.
2. Heat oil or duck fat in a deep sided saucepan to 130°C, fry chips in batches for 5 minutes. Drain on absorbent paper and set aside to cool. When ready to serve, Increase temperature to 190°C and fry chips in batches for 3-5 minutes or until golden and crisp. Season to taste, keep warm.
3. Cut tuna into 4 steaks, coat with pepper sauce and leave to marinate for 30 minutes. Heat a heavy based frying pan, season tuna with sea salt and quickly sear in the hot pan, about 30 seconds each side. Add the 60g butter and let it foam, squeeze over lemon juice.
4. To serve: Heat remaining butter in a frying pan. Add spinach, season, toss for 1 minute or until wilted. Arrange on the plates. Sit tuna on top of the spinach and garnish with green peppercorns. Warm the sauce, then foam with a handheld blender, spoon over tuna. Serve with pommes Pont Neuf, wilted spinach, cherry tomatoes. Garnish with chervil.
Wine Match
Pinot Gris
Riesling