Ingredients
For the tuna
- 30g granulated sugar
- 30g coarse sea salt
- 1/2 tsp peppercorns, crushed
- 1 tsp pink peppercorns, crushed plus
- 1 tsp extra for serving (optional)
- 1 tsp coriander seeds, crushed
- 2 x 250g fresh tuna steaks
For the horseradish cream
- 1 tbsp prepared horseradish
- 4 tbsp creme fraiche or thick yoghurt
For the pancakes
- 1 large egg, beaten
- sea salt and black pepper
- 500g cold cooked potatoes, mashed
- 100ml milk, warmed
- 60g plain flour, sifted
- 1 tbsp butter
- 1 tbsp oil for frying
- 2 tbsp spring onions or chives, chopped
Method
For the tuna (prepare a day ahead)
Mix the sugar, salt, pepper, pink peppercorns and coriander seeds and place on a large sheet of clingfilm.
Coat the tuna steaks in the mixture, then sandwich remaining mixture between them and wrap tightly in the clingfilm.
Place on a plate and refrigerate for 24 hours.
Unwrap, rinse the tuna and pat dry.
For the horseradish cream: Fold horseradish into the creme fraiche, season well and set aside.
For the pancakes: Beat the egg, sea salt and pepper into the cold mashed potato. Fold in the milk, then the flour, until you have a thick batter that will slide off a spoon.
Heat the butter and oil in a frying pan. Add the batter by the tablespoonful and cook for 2 minutes over moderate heat until golden. Gently turn with an egg slice, and cook for 2 minutes until firm to the touch.
To serve: Finely slice the sugar-cured tuna and pile on top of the pancakes. Add a dollop of horseradish cream, and scatter with spring onions and pink peppercorns.
