Recipes

Yellowfin tuna with champ, soft poached egg and capers (Serves 6)

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

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.