Marinated tuna with avocado cream and parmesan potato cake

Serves: 2 (scaled from 2)


15 ml soy sauce
15 ml olive oil
15 g bread
15 g butter
225 g potatoes
0.5 yolks egg
2 tsp parsley
13 ml lemon juice
0 milk
2 steaks tuna
20 g parmesan
0.5 tsp cumin
0.5 avocado
25 ml soured cream


Marinade tuna in olive oil, soy sauce, most of the lemon juice, cumin at least 1 hr. Peel and chop potatoes, boil 10 mins, mash with butter, 3 quarters of the grated parmesan, egg yolk. Shape mash into patties (2 per person), brush with milk, roll in remaining cheese, parsley, breadcrumbs, clingfilm and refrigerate. Mash avocados with soured cream and remaining lemon juice. Fry patties 3 to 4 mins each side. Sear tuna.


Potato cakes are more reliable in the oven - place patties on a greased baking tin prior to refrigerating, then bake - say 30 mins at 180, or a bit more.
Reduce marinade to a glaze, blend with hoisin and butter to create a sauce best used in small quantities!
Serve on a bed of samphire

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