Fried tuna with pommes rattes with parsley and a tomato coulis

This dish has two important additions to the tuna.  The first is the tomato coulis which contributes a stunning rich flavour.  The second is the pomme rates.

Pommes rattes, also known as "ratte potatoes" in English, are a type of small, elongated potato that originated in France.  They are known for their delicate, nutty flavour and buttery texture.  They are considered a gourmet potato variety.

Overall a delicious combination.

Preparation Time: 15 Mins

Cooking Time: 75 Mins

Total Time: 1½ Hrs

Ingredients

For 4 servings…

600 gms           Potatoes  - ratte       

  Salt  - sea flakes

80 gms            Butter       

1½ tbs            Olive oil     

  Parsley  - chopped

4 steaks           Tuna        

For the coulis

1                    Shallot  - chopped finely         

20 gms            Butter       

3 tbs               Wine  - dry white     

500 gms           Tomatoes  - cut into quarters   

1 clove             Garlic  - peeled        

1 branch           Thyme      

1                    Bay leaf     

                     Salt          

1 pinch            Sugar       

                     Parsley  - stems       

                     Basil leaves

                     Pepper  - freshly ground, black  

Method

To make the tomato coulis…

Soften the shallot for 5 minutes on a low heat with 20 g of butter.  Wet with the white wine and let reduce completely.

Add the tomatoes to the reduction with the garlic, thyme, bay, salt, sugar and the stems of the parsley.

Simmer for 30 minutes a on low heat.

Mix the tomato purée with the basil leaves and push through a sieve with the back of a spoon.

Season well and keep warm until it is to be used.

To cook the potatoes…

Wash the potatoes and cook them for 25 minutes in a pan of cold salted water with a pinch of coarse salt.  The potatoes can be peeled at this point.  If large cut them into two or three.

Sauté the potatoes for 10 minutes in 50 gms of butter, until golden brown.  Chop some of the parsley leaves and add to the potatoes.

To cook the tuna…

Fry the tuna steaks for 1 minute on each side in a pan with 30 gms of butter and olive oil - they should be rosé inside.

To serve…

Place the sautéed potatoes in the centre of the plates, place a tuna escalope on top, encircle with a swipe of tomato coulis, sprinkle with chopped parsley and some crushed salt.

Serve at once.

Variations

If ratte potatoes are not available, use Jersey Royals.

Wine recommendations

A white or, possibly, rosé wine.

Conventional

     Côtes de Provence blanc, rosé or rouge

Interesting

     Côtes de Gascogne blanc or rosé

     Côtes du Rhône blanc or rosé

     Graves blanc

     Pinot Gris