Seared tuna with coriander mash and crispy onions

Ingredients

• 2 Fresh tuna steaks
• 4-6 tbsp Olive oil
• 2 Small white onions
• Sea salt and freshly ground black pepper
• 2 Estima potatoes
• 45g Fresh coriander
• 1 Garlic clove
• 2 Limes
• 50ml Olive oil (for the mash puree)
• 75ml Milk

Method

1. 1Peel and quarter the potatoes and place them in a saucepan. Cover with water, add a good pinch of salt and bring to the boil. Cook until tender, then drain and leave to one side.
2. 2Place most of the coriander, the garlic and half the juice and zest of the limes into a blender. Blend with the olive oil to achieve a pesto-like puree. Season well and leave to one side.
3. 3Season the tuna steaks well and place on a hot griddle pan with a drizzle of olive oil. Cook for about 2 minutes on each side so they are nice and pink.
4. 4While the fish is cooking, mash the potatoes by hand with the hot milk. Mix in the coriander puree, season with salt and pepper and leave to one side.
5. 5In a hot pan, in the olive oil, fry the onion rings until golden brown and crisp, a few minutes. Remove and place on kitchen paper to drain.
6. 6To serve, arrange the mash in the centre of two plates, with the tuna on the side. Add the crispy onions, and sprinkle over the remaining lime zest and juice, coriander leaves and a little pepper. Drizzle with olive oil and serve immediately.