INGREDIENTS

INSTRUCTIONS

Peel the potatoes and place them in a saucepan. Cover with water and add a
good pinch of salt and bring to the boil and cook until tender, drain and
leave to one side.
Place the coriander, garlic and 1/2 juice and zest of the limes in to a
blender and mix with about 4 tbsp of olive oil to achieve a pur.e, and
leave to one side.
Season the tuna steaks well and place on a hot griddle pan with a drizzle
of olive oil and cook for about 2 minutes on each side, leave it nice and
pink.
While the fish is cooking place the potato into a blender and mix while
pouring on the hot milk. Once all the milk is gone, stir in a little of the
coriander mix, season and leave to one side.
In a hot pan with about 4 tbsp of olive oil add the sliced onions rings and
fry until golden brown. Once browned remove from the pan and place on some
kitchen paper.
To serve place the mash in the centre on the two plates and the tuna on the
top. Top with the crispy onions, drizzle with the remaining herb oil and
grind freshly ground pepper over the top and serve.
Converted by MC_Buster.
Per serving: 1015 Calories (kcal); 96g Total Fat; (81% calories from fat);
9g Protein; 41g Carbohydrate; 14mg Cholesterol; 83mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 1 Fruit; 19 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.

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