Recipe
Tuna Mi-Cuit and Sweet Potato Curry Mousseline
Enjoy the delicate blend of a fresh tuna mi-cuit paired with a subtly spiced sweet potato mousseline enhanced with curry. A refined and colorful dish perfect for a family dinner or among friends.
Ingredients
Preparation steps
Prepare the sweet potatoes by peeling and cutting them into chunks. Cook them in boiling salted water until tender, about 15 minutes.
Drain the sweet potatoes and mash them until smooth. Stir in the cream, curry powder, and season with salt to taste. Keep warm.
While the sweet potatoes are cooking, prepare the tuna. Heat a non-stick frying pan over medium-high heat and add a little olive oil.
Sear the tuna steaks for about 1-2 minutes on each side, depending on the thickness, until the outside is golden but the inside remains rare. Season with salt and pepper.
To serve, place a generous spoonful of the sweet potato mousseline on each plate, top with the tuna mi-cuit, and garnish with a sprinkle of curry powder or fresh herbs if desired.