Ingredients

• vegetable oil
• for deep fat frying
• 4 parsnips
• peeled
• 300ml/10½fl oz water
• 110ml/4fl oz milk
• salt
• to taste
• sugar
• to taste
• about 250ml/9fl oz double cream
• freshly ground black pepper
• 4 x 200g/7oz fresh skinless yellow fin tuna loin steaks
• dash olive oil
• 150ml/5fl oz red wine
• 3 shallots
• finely chopped
• ¾ tsp black peppercorns
• coarsely ground

Directions

• For the parsnip purée and parsnip chips
• heat the vegetable oil in a deep-fat fryer to 180C/355F (CAUTION: hot oil can be dangerous - do not leave unattended) and preheat the oven to 210C/410F/Gas 7.
• Roughly chop three of the parsnips
• place them in a saucepan and cover with the water and milk. Season with salt and sugar
• to taste
• and bring to the boil.
• Reduce the heat and simmer for 10-12 minutes
• or until tender.
• Drain the parsnips well
• then place in a food processor with a little of the cooking liquid and blend to a purée.
• Place the parsnips into a clean saucepan and add enough cream to create a smooth creamy purée. Season with more salt and sugar
• to taste.
• Using a vegetable peeler
• peel long strips along the length of the remaining parsnip.
• Carefully place the parsnip shavings into the hot oil and fry until golden-brown. Remove the parsnips using a metal slotted spoon and drain on kitchen paper. Sprinkle lightly with salt.
• For the shallot and black pepper sauce
• place the red wine and shallots into a saucepan and bring to the boil.
• Simmer for 3-4 minutes
• until reduced by half
• then add the black pepper and leave to cool.
• For the tuna
• season the tuna loin with salt and freshly ground black pepper
• and heat the olive oil in a frying pan. Fry the tuna on both sides until lightly coloured.
• Place the tuna onto a rack on a small roasting tray and transfer to the oven to cook for 2-3 minutes.
• Remove the tuna from the oven
• turn it over on the rack and leave in a warm place to continue heating through for about five minutes. Leave the oven on.
• Slice each tuna steak in half diagonally at 45 degrees
• turn each piece flesh side up on the rack and then place back in the oven for 30 seconds. Remove the tuna from the oven.
• To serve
• place a large spoon of parsnip purée in the middle of each of four plates and spread slightly. Arrange the tuna on top
• flesh side up. Spoon over the shallot and black pepper sauce
• and top with the fried parsnip.