Seared Tuna Steak with Spinach & Crème Fraîche Mash

Method

1. 1

   Passata reduction — simmer

   Pour the passata into a saucepan over a medium heat and simmer gently until reduced, thick, smooth and glossy.

2. 2

   Passata reduction — finish

   Stir through a generous drizzle of extra virgin olive oil, then taste and adjust the seasoning with salt and pepper.

3. 3

   Mash — warm the crème fraîche

   Warm the crème fraîche gently in a saucepan.

4. 4

   Mash — bring it together

   Add the leftover mashed potato and stir until hot and smooth.

5. 5

   Mash — fold in the spinach

   Wilt the baby spinach and squeeze it dry, then fold it through the mash just before serving. Taste and adjust the seasoning.

6. 6

   Tenderstem broccoli

   Cook the broccoli until just tender, drain well and season lightly.

7. 7

   Tuna — prep

   Pat the tuna dry and lightly coat with the olive oil. Season with salt just before cooking, using about 1.5g fine salt per steak.

8. 8

   Tuna — sear

   Heat a heavy frying pan over a medium-high heat. Cook until a golden crust forms, then turn and repeat on the other side. Cook to your preferred doneness.

9. 9

   Tuna — rest

   Rest the tuna for a minute before serving.

10. 10

    To serve

    Spoon the passata reduction onto the plate. Add a mound of the spinach & crème fraîche mash. Sit the tuna on top. Finish with the tenderstem broccoli.