Detailed step-by-step description of how to cook the dish "Pan-fried tuna with basil salsa and crispy herbed potatoes". Try it by all means
- Combine 1/4 cup (60ml) of the olive oil, half the crushed coriander seeds and the herbs in a non-metallic dish. Add the tuna and toss to coat well. Cover and refrigerate for 2 hours.
- To make the salsa, heat 90ml of the olive oil in a small pan, add lemon juice, then remove from heat. Add remaining coriander seeds and set aside to infuse for 15 minutes, then add basil, tomatoes and garlic.
- Finely slice the fennel and place in a saucepan of boiling salted water for 2 minutes. Drain, refresh under cold water, then drain again. Heat the remaining oil in frypan, add the fennel and cook for 5 minutes over low heat, stirring. Add the olives, season and set aside.
- To make the herbed potatoes, preheat the oven to 190°C. Cover a large baking sheet with baking paper.
- Peel the potatoes and slice very thinly (if possible, use a mandoline). Brush all the potato slices on both sides with olive oil. Place half the slices on the tray and press a parsley leaf into centre of each. Press remaining slices on top, so that the parsley is between the 2 slices. Place a sheet of baking paper on top, followed by a baking tray to weigh potatoes down. Cook for 10 minutes, then remove the top baking tray and paper. Cook for a further 5-10 minutes or until crisp and golden.
- Heat a non-stick frypan over high heat, add the tuna and cook for 1-1 1/2 minutes each side (the tuna should be rare in the centre). Place a mound of the fennel on each plate, top with tuna and drizzle with salsa. Garnish with egg. Season potatoes with sea salt and serve on the side.
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