Tuna with mashed potato gratin

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Tuna with mashed potato gratin

4 tuna steaks
lemon juice
salt and freshly ground black pepper
olive oil

Season the tuna steaks with lemon juice. Let winning taste.
In a frying pan sprinkle a little salt and freshly ground black pepper.
Take the skillet to medium heat and let it heat.
Join in the pan, some olive oil.
Add the tuna steaks and let them brown on both sides.

for the mashed potatoes:
4 large potatoes peeled and cut into quarters
2 small onions peeled and cut into quarters
50 gr. butter
50 gr. grated emmental cheese
salsa and chopped fresh coriander
salt and freshly ground black pepper
Walnut grated nutmeg on time

Take the potatoes and onions to cook in warm water with a little salt. Once cooked drain and reduce the mash.
The mashed potatoes add butter and grated cheese. Add parsley and coriander to taste. Season with salt, pepper and nutmeg.

for the sauce:
4 tablespoons (soup) of oil
4 cloves garlic, peeled and cut into slices
4 tablespoons (soup) of white wine
1 teaspoon (tsp) of tomato concentrate
salsa and chopped fresh coriander

Bring the oil to simmer with the garlic cloves and bring to a boil.
Add the tomato paste and white wine. Stir and bring to a boil.
Add the parsley and coriander. Simmer for another few minutes.

plating:

Turn on the grill of your oven.
Distribute mashed the plates and take them to the oven to the puree gratine.
Out of the oven, place the tuna steaks on the puree on each plate.
Drizzle with a little coriander sauce and parsley.
Can garnish with sprigs of parsley and coriander fried.

Take note:
Tuna steaks should be cooked last, since then puree made ​​and while preparing dishes, so they are not dry.

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