Seared tuna with avocado, new potatoes and coriander
created by Franck Pontais

RECIPE
Ingredients
1 ripe avocado
400g fresh tuna steaks
300g new potatoes
1 aubergine
1 tbsp olive oil
1 lemon, juiced
3 tbsp chopped coriander
100g unsalted butter
Seasoning

Method
Line the mould with cling film. Peel the avocado and cut it into 8 wedges length ways. Set aside covered with the lemon juice to prevent browning. Slice the tuna into steaks around 1 cm thick, chargrill each side for about 1 minute. Aim for the tuna to remain pink in the centre with the scorch marks on the outside, season the fish to taste. Peel the new potatoes and cook in salted water until tender ut firm. While still warm cut into 4 and stir into the melted
butter, add the coriander. Cut thin slices of aubergine lengthways, and drizzle over the olive oil. Using a hot griddle, cook the slices fully for about 30 seconds each side until translucent. Lay these into the mould on top of the cling film, leave some overhang as this will form the wrapping of the terrine. Build the layers, aiming for potato, tuna, avocado, potato and a final layer of tuna. Always season between each layer and be firm when pressing in the layers, any gaps or pockets will result in an unstable terrine, which will crumble.
Wrap the aubergine and then cling film around to close, you may need a few extra slices of aubergine to fully cover. Advice: Don’t be afraid to use all of the lemon juice, if there is some left squeeze over the top layer of tuna before closing.
Serving suggestion: Serve with a freshly prepared salsa or moutabal, the Moroccan dip.

Franck Pontais
Franck began his career at just 14 as a butchery apprentice, he went to a top French culinary school where he realised his true vocation. Franck was brought to the UK by Harrods, and following time at Selfridges he moved on to specialise in banqueting with Rhubarb. He catered at many high profile events. He confesses that he hardly recognised many of the celebrities, coming home to wife Jude uttering cryptic descriptions such as ‘the tall man that ran a hotel’ for John Cleese. Food Creation, 16-17 Halesworth Business Centre, Norwich Road, Halesworth, Suffolk IP19 8QJ Telephone: 01986 874884 www.franckpontais.co.uk

In 2004 Franck and Jude set up their own outside catering and events company, Food Creation, but has since moved on to launching his food consultancy and media career. Following the completion of his first cookery book, Terrines & Verrines, at the end of 2008 - Franck is working hard to promote the book and share his ideas. He recently appeared on BBC 2’s Ready Steady Cook & regularly appears on
BBC Radio, he frequently writes articles & recipes for magazines.