Seared Tuna with Potato Cream and Soy Sauce

Ingredients for 2 servings

• 250g fresh tuna fillet
• 2 tablespoons of Natura Pura avocado oil
• 3 tablespoons of Shoyu soy sauce
• Juice of ½ lemon
• 1 garlic clove
• 1 pinch of chili (optional)
• Fresh chopped parsley
• 30g toasted pine nuts

For the potato cream:

• 2 medium potatoes
• 50 ml whole milk
• 20g butter
• Salt and pepper to taste
• 1 tablespoon grated Parmesan cheese
• 1 teaspoon avocado oil

Preparation

1. Toast the pine nuts

To enhance the flavor of the pine nuts, toast them in a non-stick pan over medium heat for 2-3 minutes, stirring frequently to avoid burning. They should become golden and release their aroma. Once done, set them aside.

2. Prepare the potato cream

Peel the potatoes and cut them into similarly sized pieces for even cooking.

Place the potatoes in a pot with cold salted water and bring to a boil. Cook for 15 minutes until soft.

Drain them and mash them with a potato masher.

Heat the milk with the butter and add it to the potatoes, stirring with a whisk to create a smooth cream.

Add grated Parmesan, a teaspoon of avocado oil, salt, and pepper. Keep warm.

3. Cook the tuna

Heat a non-stick pan with one tablespoon of Natura Pura avocado oil.

Add the crushed garlic and let it brown.

Place the tuna in the hot pan and cook for 3-4 minutes per side. For a well-cooked tuna inside, extend the cooking by 2 minutes per side.

Pour in the Shoyu soy sauce, the lemon juice and chili. Let the tuna absorb the flavors for 1 minute.

4. Plate the dish

Spread a generous layer of potato cream on each plate.

Place the tuna on top and drizzle with the remaining sauce from the pan.

Sprinkle the toasted pine nuts over the tuna for crunch and a slightly sweet flavor.

Garnish with fresh parsley and a drizzle of avocado oil.

Serve immediately, perhaps paired with a glass of chilled white wine.