Saturday, August 7, 2010

Pan-Fried Tuna with Salsa Verde Over Mashed Potato

Today was a beautiful sunny day on the Gold Coast and so I went down to the marina for lunch at the fish and chip shop that overlooks The Spit.  Whilst waiting for my food I looked around the fresh seafood section and saw fresh tuna which I couldn't resist buying.  So for dinner I made pan-fried tuna with a salsa verde.

The salsa verde can be made in advance which makes this dish a great meal for when you have guests over.  It's very important to let the fish rest for a good few minutes before serving.

Pan-Fried Tuna with Salsa Verde

For salsa verde:
 - 3 tsp drained capers
 - 6 anchovies
 - 1 tbsp mint
 - 3-4 tbsp flat leaf parsley
 - 1/2 lemon, juice
 - 1 clove garlic, crushed
 - 5 - 6 tbsp EVOO (extra virgin olive oil)
 - pinch of salt
 - 1/4 long green chilli
 - 1 tbsp dijon mustard
For tuna
 - tuna steak
 - salt and pepper for seasoning
 - 1 tsp olive oil

1.  For the salsa verde, chop parsley, mint, chilli, anchovies and capers semi-coarsely.  Add lemon juice, mustard, EVOO, crushed garlic and salt and mix thoroughly.

2.  Season the tuna steak with salt and pepper.  Heat a pan on very high heat with a very little olive oil (if using a grill plate/pan oil the steaks) and add the tuna steak.  For a well done tuna steak cook on one side until it has changed colour nearly half way up the steak, turn and wait till the steak has completely changed colour on the edges.  Leave the steak on for 1-2 minutes longer on each side and then allow it to rest off the heat for 4-5minutes.

Thursday, August 5, 2010

Leek and Goat Cheese Tart

I was inspired to make this tart from Huey (from Huey's Cooking Adventures).  You can use just leeks but I chose to use a combination of onion and leek.

Leek and Goat Cheese Tarts
 - 1 large leek
 - 1/2 onion
 - 1 sheet of frozen puff pastry
 - soft goat cheese (preferably with a rind)
 - pepper and salt
 - 1 egg yolk
 - 1tsp milk
 - 15g butter

1.  Preheat oven to 180C.  Slice onion finely.  Slice leek in half, wash well and slice finely.
2.  Melt butter in a pan on medium-low heat and add the leeks and onions.  As you are sauteing rather than frying, use a low heat and stir.  Saute until the onions and leeks are translucent.  Add a lot of pepper and season with salt.  Take off the heat
3.  Cut the puff pastry into quarters.  Spoon the leek mixture into the middle of each pastry and flatten it down.  Add a few slices of goat cheese on top of the leek mixture.
4.  Lightly beat the egg yolk and milk and use it to generously coat the outside of the pastries. (see photo)
5.  Place into oven for 15-20 minutes or until the pastry has turned golden and puffy.  Serve.