Rosemic Tuna over Patat Puree

This tuna is decadent and melt-in-your-mouth delicious! Super simple and a great way to formalize any at home dinner!  *Our eyes are bigger than our mouths, so we took our leftovers for lunch the next day! Whoops!

Ingredients for Tuna: Tuna Steaks, Salt, Pepper, Balsamic Vinegar, Lemon, Dried or Fresh Rosemary

Ingredients for Patat Puree: 4-6 Average Size Sweet Potatoes, 4 Cloves of Garlic Minced, Pepper, Herbs de Provence, Garlic Salt, Milk, 2 Tbsp. Butter

-Marinate the Tuna Steaks for at least 30 minutes in all of the ingredients except the lemon. *It is easiest to marinate in a plastic ziploc bag so that you can move the tuna around and make sure the juice gets on all sides.

-When ready to cook, grill on high for only 1 minute on each side. *This is if you would like your tuna to be rare. Add a squeeze of lemon on both sides as you grill.

-Boil the potatoes in salted water until they are fork tender. Drain potatoes reserving one cup of the water. 

-Smash the potatoes until chunky.  Add the minced garlic, pepper, herbs de provence, garlic salt and 2 tbsp. butter.

-Add about three cups of milk. Add the cup of reserved water.  Using an immersion blender puree the potatoes. Use your judgment for thickness. Continue to add milk until it is the consistency that you would like.

-Plate with the patat puree on the bottom.  Add the grilled tuna on top and drizzle with balsamic vinegar.  Garnish with beets for a nice sweet palette cleanser!

Mardigan's Recommendation: Oh boy! Oh boy! This one is a real treat! If your parents are like mine are and cook double the portion size of the Tuna, they might not be able to finish and they might give you a bite without having to make it fall with your magic vision stare! Just act cute and polite!