TUNA STEAK

SERVES 4

1kg russet, King Edward or sebago potatoes, washed and cut into 1cm-thick chips 625ml light-tasting extra virgin olive oil 4 x 200g tuna loin steaks Sea salt and freshly cracked black pepper Eggplant & Walnut Sauce (see recipe, page 148), to serve Lemon wedges, to serve

1. Preheat the oven to 160°C fan-forced. 2. Pat the potato chips dry with paper towel. 3. Heat all but 2 tablespoons of the oil in a large saucepan over medium-high heat. To test if the oil is ready, dip the end of a chip in and wait for it to sizzle. Fry the chips in two batches for 5 6 minutes each, allowing the oil to come back up to temperature before adding the next batch. Remove with a slotted spoon and transfer to a baking tray lined with paper towel to absorb the oil. Evenly spread the chips out on baking trays with a comfortable space between each chip. Transfer to the freezer (yes, freezer – it stops them cooking and also holds the outside surface starch in) for 10 15 minutes. 4. Bring the oil back up to temperature, then fry the chips in batches again, placing each cooked batch in the oven to keep warm before cooking the next, for a further 5 6 minutes, until golden. 5. Lightly rub the remaining oil into the tuna steaks and season with salt and pepper. Heat a large frying pan or chargrill pan over medium-high heat and cook the tuna for 3 6 minutes each side, depending on how pink you like it and how much you trust your ishmonger! Remove from the heat and transfer to individual serving plates. 6. Serve the tuna steaks with the chips and the Eggplant & Walnut Sauce, plus lemon wedges on the side.

CATALANS LOVE, LOVE, LOVE THEIR BROAD FAVA BEANS! EMMA WARREN, CHEF & FOOD WRITER