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Paprika Tuna with Green and White Mash


  • For the mash


  • 1.

    To make the mash. Bring the stock to the boil in a saucepan and boil the new potatoes for 10 minutes (or until just cooked).

  • 2.

    Meanwhile mix the olive oil with the paprika and pepper and coat the tuna with it. Lightly coat a frying pan with oil and place the tuna on this. Cook in the pan for 4-5 minutes medium rare or 7-8 minutes for more well cooked, turning occasionally.

  • 3.

    Then add the frozen peas to the potatoes and boil for a further 5 minutes until most of the stock has evaporated.

  • 4.

    Remove from the heat, drain any excess stock and roughly mash with a potato masher to retain the texture then season with lemon juice, salt and pepper.

  • 5.

    Serve the tuna on a bed of mash with the watercress on the side

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» Top Wine Matches For This Recipe

Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Paprika Tuna with Green and White Mash.


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