For the potatoes
8 peeled and cubed potatoes (1.5 kg)
4 tablespoons of melted butter
1 teaspoon of salt or to taste
1 pinch of black pepper or hot paprika
1 tablespoon of grated lemon zest
For the tuna
800g of red tuna, cut into 2cm thick slices
1/4 cup of olive oil (60ml)
1 teaspoon of salt or to taste
For the sauce
1 tablespoon of chopped parsley
1 cup of heavy cream (240ml)
1/2 cup of plain yogurt (120g)
1/2 teaspoon of salt or to taste
For the potatoes
8 peeled and cubed potatoes (1.5 kg)
4 tablespoons of melted butter
1 teaspoon of salt or to taste
1 pinch of black pepper or hot paprika
1 tablespoon of grated lemon zest
For the tuna
800g of red tuna, cut into 2cm thick slices
1/4 cup of olive oil (60ml)
1 teaspoon of salt or to taste
For the sauce
1 tablespoon of chopped parsley
1 cup of heavy cream (240ml)
1/2 cup of plain yogurt (120g)
1/2 teaspoon of salt or to taste
Prepare the potatoes: in a large pot with plenty of boiling water, cook the potatoes for 5 minutes
Drain and let them cool completely. Reserve
Put half of the butter in a large skillet and heat it over high heat until melted
Add half of the potato and fry for 10 minutes or until tender and golden
Repeat the operation with the remaining butter and potatoes, seasoning with salt and black pepper
Sprinkle grated lemon zest on top and reserve in a warm place
Prepare the tuna: season the tuna slices with olive oil and salt
In a grill pan, sear the tuna for 2 minutes per side (it will be cooked through)
If desired, well-done, grill for additional time
Reserve in a warm place
Prepare the sauce: in a medium pot, vigorously mix all ingredients
Heat over low heat just to warm, without boiling
Serve alongside the tuna and potatoes
1040 calories per serving
