|Sliced tuna fillet with creamy stuffed baked potatoes and chickpeas|
I love fresh tuna but tend perhaps to serve it most often with the likes of spicy salsa or a simple salad. On this occasion, I not only fancied a more substantial meal, I wanted to try out this new idea I had for making stuffed baked potatoes. The potato idea worked even better than I had expected and the combination equally proved a winner.
|Potato is pierced and skewered prior to being baked|
Ingredients (Serves 1)
1 large baking suitable potato
1 small egg
1 tablespoon freshly chopped parsley for potato stuffing and 1 teaspoon for chickpeas
Salt and white pepper
Small 6 ounce can chickpeas in water
6 ounce fresh tuna loin fillet
|Potato is wrapped in foil for baking|
Start your oven preheating to 450F/220C/Gas Mark 8.
Take a metal skewer and force it through the centre of the potato, length ways. Pierce the potato a few times with the tines of a fork to allow steam to escape during baking. Wrap the potato loosely in some tinfoil to protect the skin from the heat and lay the package on a roasting tray. Place it in to your oven for one and a quarter hours.
|Baked potato is unwrapped|
Take the tray containing the baked potato from the oven and with your oven gloves, lift the potato parcel to a chopping board. Continuing to wear your oven gloves, carefully unwrap the foil, being aware that a lot of hot steam is likely to escape.
|Skewer is removed from baked potato|
The skewer should easily be able to be pulled cleanly free.
|Baked potato is cut in half|
You can either continue to use your gloves to hold the potato with one hand or do what I did and use several sheets of kitchen paper folded over several times while you cut the potato in half lengthways.
|Flesh is scooped from potato halves with spoon|
Sit the halves one at a time in the palm of your (still protected!) hand. Take a teaspoon and carefully spoon most of the flesh out and in to a bowl, leaving a core shell around half an inch (just over a centimetre) thick.
|Potato flesh is added to mixing bowl with egg and parsley|
Break the egg in to the bowl with the potato flesh and add the tablespoon of chopped parsley. Season with some salt and white pepper. You can use black pepper here if you wish but you may find some black specks spoiling the presentation of your served dish.
|Potato stuffing ingredients are combined with a fork|
A fork is best used to carefully combine all the filling ingredients together as you essentially have to mash the potato flesh.
|Potatoes are carefully stuffed for further baking|
Divide the filling between the two potato shell casings with a spoon. Lift them carefully back on to your roasting tray and put the tray back in to the oven for fifteen to twenty more minutes.
|Chickpeas are gently heated|
I drained the chickpeas through a colander at my sink and rinsed them under running cold water. This gets rid of all the chemical preservatives and impurities. I then added them to a pot of cold, slightly salted water and brought the water to a simmer for two or three minutes just to heat them through.
|Starting to fry tuna loin|
Bring your cast iron grill or griddle pan up to a smoking hot heat. This will take a few minutes. Oil the tuna fillet all over using a pastry brush and lightly season with salt and pepper. Lay the fillet carefully in to the hot pan and cook for two minutes.
|Tuna fillet is turned in pan|
Turn the tuna fillet with cooking tongs and cook for two minutes on the second side. Note that the tuna fillet should be left pink in the middle to avoid it drying out and becoming unpalatable.
|Parsley is added to drained chickpeas|
Drain the chickpeas through a colander at your sink and return them to the empty pot. Stir through the teaspoon of parsley.
|Grilled tuna fillet is rested|
Lift the tuna steak to a small plate or flat bottomed bowl and let it rest for a couple of minutes.
|Stuffed and baked potato halves are plated|
Take the potato halves from the oven and lift them to your serving plate with a spatula.
|Tuna is sliced and added to serving plate|
Slice the tuna fairly thickly across the grain on a chopping board with a very sharp knife. Arrange the slices between the potato halves.
|Cutting in to soft and fluffy stuffed potato|
Spoon the chickpeas around the tuna and potato halves and serve immediately.