Seared Tuna Steak with Chimichurri, Sweet Potato Puree, and Green Beans

01Method

1. 1

   Cut the sweet potato into uniform pieces and boil with salt and cumin until tender.

2. 2

   Press the cooked sweet potato through a sieve or mash thoroughly, then incorporate softened butter and season to taste.

3. 3

   Warm olive oil in a skillet and add pressed garlic, allowing it to release its aroma.

4. 4

   Add the trimmed green beans to the garlic-infused oil and season lightly with salt.

5. 5

   Heat olive oil in a separate pan and add the red onion cut into wedges, allowing it to soften slightly before deglazing with wine.

6. 6

   Cover the pan and braise the onion gently, then remove the lid and reduce until the liquid evaporates completely and the onion reaches a jam-like consistency.

7. 7

   Pat the tuna dry, coat with olive oil, season conservatively with salt and pepper, and sear in a preheated pan for approximately 2-3 minutes per side depending on thickness, keeping the interior rare.

8. 8

   Transfer the seared tuna to a cutting board and slice into portions.

9. 9

   Plate the sweet potato puree as the base, arrange green beans alongside, top with tuna slices, drizzle with chimichurri, and garnish with the reduced red onion.