INGREDIENTS

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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