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FRIED TUNA & MASHED POTATOES

Peel the potatoes and cut them into chunks.  Boil them in boiling salted water for 15-20 minutes.  Drain and purŽe them.  Add 1/4 cup diced butter and the warmed milk, stirring gently.  Keep warm in the top of a double boiler.  Rinse the pork caul several times in cold water.  Squeeze between your hands to remove the excess water.  Spread the caul on your work surface and cut into 6 equal-sized squares.  Place a piece of tuna on each piece of caul and top each one with a bay leaf and a pinch of thyme.  Wrap caul tightly around the tuna pieces.  Dice the bacon and fry it in a little oil over a high heat.  Stir the bacon and 1/2 cup Parmesan into the mashed potatoes.  Pour the balsamic vinegar into the pan where the bacon was fried and boil hard until reduced by half.  In a separate frying pan fry the tuna over moderate heat in a dry frying pan for 4-8 minutes, seam-side down first.  Serve with the mashed potatoes.  Spoon over a little of the vinegar reduction and sprinkle with the large Parmesan pieces.
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6 boneless tuna steaks, about 6 oz apiece
2 lbs waxy potatoes
8 oz smoked bacon
1/2 cup finely grated Parmesan cheese
1 cup aged balsamic vinegar
1 cup milk
1 tbsp peanut oil
1 large piece caul fat, about 30 inches square
6 tbsp unsalted butter
6 fresh bay leaves
1 tsp thyme 
salt and pepper
large pieces of Parmesan for the garnish
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30
mn
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40
mn
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Aquitaine
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Fish
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C™tes-de-Provence
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