CHARGRILLED TUNA ON GARLIC MASH
Source: Chef Paul Owens

FOR THE CAPER VINAIGRETTE:
1 cup virgin olive oil
3 tbsp diced shallots
3 tbsp tomato concasse
3 tbsp snipped chives zest & juice of one lemon
3 tbsp capers
1 tbsp chopped garlic
FOR THE CORIANDER CREAM:
4 cups coriander leaves
2 cups sour cream
1 red onion, diced
1 jalapeno pepper
1 oz diced garlic
juice of one lemon
FOR THE CORIANDER VINAIGRETTE:
2 cups coriander
2 tablespoons red wine vinegar
2 tablespoons honey
2 tablespoons chopped red onions
1 tablespoon lime juice
1 tablespoon chopped garlic
1/2 cup olive oil
salt & pepper
FOR THE GARLIC MASH:
4 servings mashed potatoes
garlic butter to taste
FOR THE TUNA:
4 (8 oz each) tuna steaks
salt & freshly ground black pepper
a little olive oil
TO SERVE:
4 portions Coriander Cream
4 portions Coriander Vinaigrette
4 portions garlic mash
grilled tomatoes
chopped fresh coriander

TO PREPARE THE CAPER VINAIGRETTE:
Mix all ingredients and refrigerate. Best to be done a day before.

TO PREPARE THE CORIANDER CREAM:
Blend all ingredients until smooth. Place in squeeze bottle and refrigerate.

TO PREPARE THE CORIANDER VINAIGRETTE:
Blend all ingredients together except the oil, salt, and pepper. Add the oil slowly while continuing to blend until emulsified. Season with salt and pepper. Place in a squeeze bottle and refrigerate.

TO PREPARE THE GARLIC MASH:
When making the garlic mash just add a little garlic butter to regular mash potatoes.

TO COOK THE TUNA:
Preheat a chargrill.

Salt and pepper the tuna steaks and brush with olive oil. Place the tuna steaks on the grill for about 2 minutes each side (rare).

Put the garlic mash in the center of 4 bowls. Spoon the caper vinaigrette around the mash and warm in the oven or microwave.

Place grilled tuna on top of the potatoes. Squeeze the coriander cream and vinaigrette around the bowls. Garnish with grilled tomatoes and squeeze a little coriander cream on the tuna and sprinkle with coriander leaves.