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Yellowfin tuna with champ, soft poached egg and capers (Serves
6)
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Ingredients:
6 x 180 g yellowfin tuna steaks
olive oil
6 eggs
2 teaspoons vinegar
For serving:
30 g capers, washed
Champ:
6 large désirée potatoes, peeled and diced
1 cup milk
½ cup cream
120 g butter½ bunch spring onions, thinly sliced diagonally
2 tablespoons capers
salt and pepper
Lemon and caper sauce:
1 tablespoon butter
1 whole salted lemon (preserved lemon)
1 tablespoon capers
½ cup chopped flat leaf parsley
juice of ½ lemon
salt and pepper
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Method:
Bring a saucepan of water to the boil, reduce to a simmer, add
vinegar, then break eggs onto a plate and slide into water.
Cook for 3 minutes or until white is set but yolk is still soft.
Remove and drain on kitchen paper or refresh in iced water and
reheat just before serving.
Heat a heavy-based pan to high and add enough olive oil to coat
the base.
Sear tuna 2-3 minutes each side until medium rare.
Remove from pan and rest 1 minute before serving.
Champ:
Boil potatoes until tender and then mash.
Bring milk, cream and butter to boil then gradually stir into the
potatoes until they acquire a light, smooth consistency.
Fold in spring onions and capers. Season to taste with salt and
pepper.
Lemon and caper sauce:
Heat butter in a small saucepan until nut brown in colour.
Remove and discard flesh from lemon, wash skin well and dice finely.
Whisk in butter and remaining ingredients and season to taste.
Place a large spoonful of champ on each plate, rest fish on side
and top with warm poached egg.
Drizzle with lemon and caper sauce and garnish with extra capers
if desired.
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