Caxton magazines staffCarla Antoni and her renowned architect husband, Stefan, share their fabulous recipes so you can host a stylish dinner party with ease
INGREDIENTS
- 32 green asparagus
- 8 tuna steaks, about 2cm thick
- Maldon salt and freshly ground black pepper
- Extra virgin olive oil, for frying
For the wasabi mash:
- 10 medium to large potatoes
- Maldon salt and freshly ground black pepper
- Butter, to taste
- Milk, to taste
- Wasabi paste, to taste
To serve:
- Lemon butter, lemon slices and chives
METHOD
- To make the wasabi mash peel and boil the potatoes until soft, mash and add salt, black pepper, butter, milk and wasabi paste.
- To make the asparagus rinse them at least three times to ensure there’s no sand. Finely peel the stems of the asparagus; steam or boil them in salted water for about 2 minutes and drain. Set aside until ready to serve.
- To make the tuna steaks: rinse them in water and pat dry with paper towels; season with salt and black pepper.
- Warm the olive oil in a heavy-bottomed sauté pan or a cast-iron pan. Increase the heat to high and place the tuna steaks in the pan. Sear them on each side for 1-2 minutes until the steaks are medium rare. Don’t overcook them or they’ll become dry and lose their flavour.
- To serve: place a tuna steak on each plate and top with a slice of lemon and a few chives. Add 4 spears of asparagus drizzled with a little lemon butter and seasoned with salt and pepper. Add a serving of wasabi mash.
COOK’S TIPS: The tuna must be good quality and should be cooked quickly on a high heat so it’s still a little pink in the middle. It’s best to use a rectangular grill pan that fits over two plates on the stove so you can sear all the steaks in one go. Prepare the wasabi mash ahead of time, so all you have to do is prepare the tuna and asparagus.
This recipe serves 8 people
