ingredients

 

2 4 6 8 Servings

• 2 tuna steaks

• 150 ml fresh ready-made vegetable stock

• 12 cherry tomatoes

• 1 fennel bulb

• 1 sweet potato

• 25 grams OR 1 handful watercress salad

• 1 teaspoon tomato puree

• 1 teaspoon capers, in brine

• 1 teaspoon dried thyme

• 1 teaspoon dried marjoram

• 1 garlic clove

• 2 tablespoons olive oil

• 15 grams butter

implements

 

for cooking 2 servings

• small saucepan

• frying pan

• griddle pan

• colander

• garlic crusher

instructions

 

1. In the small saucepan boil water. Add salt. Peel and slice the sweet potato. Cook for 6-7 minutes, until soft.
2. Chop up the fennel bulb.
3. In the frying pan melt a small knob of butter. Crush the garlic clove and add it to the butter together with the chopped fennel. Saut for 2 minutes.
4. Toss in 12 cherry tomatoes with a teaspoon of capers. Cook for another minute until tomatoes start blistering.
5. Pour in 150ml of vegetable stock and add 1 teaspoon of: dried marjoram, dried thyme and tomato puree. Stir it and cook for another 3-4minutes for the liquid to evaporate.
6. In the griddle pan, heat 1 tablespoon of olive oil.
7. Drain the sweet potatoes.
8. Season the tuna steaks with salt and pepper and fry for 2 minutes on one side. Transfer the stakes momentarily on to the large plate and in the frying pan fry the potato slices for a minute on each side. Remove from the pan and cook the tuna on the other side for the next 2 minutes.

To serve: arrange the potato slices on the edges of the plate. Place the tomato and fennel stew in the middle and the tuna on top. Garnish with a spring of watercress.