Seared yellowfin tuna with crushed potato and citrus sauce

Ingredients:

4 x 200g yellowfin tuna Loin
100g rocket
8 x potatoes (medium size)
4 x tomatoes (medium size)
800ml cream
600g butter
4 x red grapefruit (segmented)
4 x oranges (segmented)
2 x lime
Grated parmesan, salt, pepper and spring onion for seasoning

Method for the crushed potatoes:

1) Season the potatoes with some salt and roast them, with their skins on, in a little bit of oil.
2) After roasting, allow them to cool and then peel and roughly crush them.
3) Chop tomatoes and spring onions and add to the crushed potatoes.
4) Crack some black pepper over the potato and mix in some grated parmesan to taste.

Method for the citrus sauce:

1) Bring the cream to the boil and reduce until it’s consistency is thick.
2) Squeeze in the juice of 2 limes, or more depending on taste.
3) Take the cream off the heat and add the butter and whisk until the sauce is smooth and silky.
4) Add salt and pepper to taste.

Method for the tuna:

1) Season tuna with salt and black pepper.
2) Seal off for approximately 2 minutes on each side in a very hot pan. (Sear for longer if the cut is more than 1½ cm thick).
3) Remove from heat and plate with crushed potatoes and citrus cream.

Plating: 

1) Press the potato into rings and place in the centre of a round plate or bowl.
2) Garnish the potato with rocket.
3) Place the tuna loins on top of the potato.
4) Fill the rest of the plate with the citrus cream sauce.
5) Garnish the cream with orange and grapefruit segments.