Tuna Au Poive With Roasted Garlic And Corn Mashed Potatoe

Good listening is particularly important for a peacemaker. It improves your ability to understand others, it shows that you realize you do not have all the answers, and it tells the other person that you value his or her thoughts and opinions. Even if you cannot agree with everything others say or do, your willingness to listen demonstrates respect and shows that you are trying to understand their perspective.

Ken Sande

CATEGORY	CUISINE	TAG	YIELD
Dairy		Emlive09	1	Servings

INGREDIENTS

1	lb	Yukon Gold Potatoes, washed
		and
		quartered
1	pn	Salt
3	T	Butter
1/2	c	Heavy cream
		Freshly ground pepper
1/4	c	Roasted garlic
1		Ear corn, grilled or
		roasted
		removed from the
		cob
4		Tuna steaks, trimmed 10 to
		12
		ounces
		Salt
1	c	Black peppercorns
1/2	c	Plus 1 tablespoon Dijon
		mustard
2	T	Olive oil
1	T	Finely chopped fresh parsley
		leaves

INSTRUCTIONS

Place the potatoes in a saucepan, cover with water and cook over
medium-high heat.  Season with salt. Bring the potatoes to a boil,
reduce to medium heat  and  Cook until tender, about 12 minutes. Remove
and drain. Place the  potatoes back in the saucepan, over medium heat.
Continue to cook for  1 minute, stirring constantly. Add the butter and
cream. Using a hand  masher, mash until the potatoes are slightly
smooth. Season with salt  and pepper. Add the garlic and corn. Mix
well. Set aside, keeping  warm. Season the tuna with salt. In a coffee
grinder, add the  peppercorns and coarsely grind. With a small knife,
spread a  tablespoon of mustard on one side. Pack the peppercorns into
the  steak. Turn the tuna over and spread another tablespoon of
mustard.  Pack the peppercorns into the tuna on the second side. In a
large  skillet, over medium heat, add the oil. When the oil is hot, add
the  tuna and sear for 2 to 3 minutes on each side, for medium rare.
Place  a mound of the potatoes in the center of each plate. Place the
tuna  on top of the potatoes. Garnish with parsley.  Yield: 4 servings
Converted by MC_Buster.  Per serving: 2735 Calories (kcal); 149g Total
Fat; (45% calories from  fat); 195g Protein; 204g Carbohydrate; 515mg
Cholesterol; 933mg  Sodium Food Exchanges: 13 1/2 Grain(Starch); 22
Lean Meat; 0  Vegetable; 0 Fruit; 22 1/2 Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC28  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2225 Calories From Fat: 1158 Total Fat: 131.8g Cholesterol: 565.4mg Sodium: 3496.2mg Potassium: 3510.3mg Carbohydrates: 137.8g Fiber: 31.3g Sugar: 28.4g Protein: 146g