John Myers
Tuna Steak with Potato Chips and Lemon-thyme Mayonnaise
The perfect tuna steak with potato chips and lemon-thyme mayonnaise recipe with a picture and simple step-by-step instructions.
For the mayo:
- 1 Cup Cornmeal
- 1 tbsp Sugar syrup
- 1 shot Soy sauce
- 1 Pc. Lemon
- 2 l Sunflower oil
- 4 Pc. Potatoes
- 2 Pc. Egg yolk
- 250 ml Lemon oil
- 1 tbsp Mustard
- 1 bunch Thyme
- 1 pinch Salt
- 3 bunch Wild herbs Salad
For the dressing
- 0,5 Pc. Mango
- 1 packet Currants
- 1 shot Balsamic vinegar
- 1 pinch Salt
Dressing:
- Peel the mango and cut into cubes.
- Add the plucked berries and salt and coarsely puree.
- Put in a cold place.
Mayo:
- Beat the egg yolks, salt and mustard with the whisk. Let the oil flow into the mass as slowly as possible. Refrigerate.
- Wash the salad and chill. Cut the unpeeled potatoes into thin slices. Spread the slices on a tea towel.
Fish:
- Mix the marinade made from sugar beet syrup, juice from a lemon and 1 tablespoon soy sauce.
- Wash and dry the tuna. Rub in the marinade. Put the fillets on a plate and let them breathe. Preheat the grill pan.
Crisps:
- Heat the oil in the saucepan on full heat. Preheat the oven. Put the potatoes in 5 parts in the oil. When they are golden and crispy, place in a metal colander, season with salt, and place in the oven.
- Lightly dust the tuna with cornmeal. Grill the fillets on one side for 1 minute.
- Divide the salad on plates. Add 2 dashes of balsamic vinegar to the dressing and add to the salad. Mix lightly. Put the currants on the salad.
- Put the mayo on the plates. Also distribute the potato chips on the plates.
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