Tuna Au Poive With Roasted Garlic And Corn Mashed Potatoes

1 Pound Yukon Gold Potatoes; washed and quartered
1 Pinch Salt
3 Tablespoon Butter
1/2 Cup Heavy cream
Freshly ground pepper
1/4 Cup Roasted garlic
1 Ear corn; grilled or roasted, removed from the cob
4 Tuna steaks; trimmed (10 to 12 ounces)
Salt
1 Cup Black peppercorns
1/2 Cup Plus 1 tablespoon Dijon mustard
2 Tablespoon Olive oil
1 Tablespoon Finely chopped fresh parsley leaves
22 1/2 Fat; 0 Other Carbohydrates

Place the potatoes in a saucepan, cover with water and cook over medium-high
heat.

Season with salt. Bring the potatoes to a boil, reduce to medium heat and

Cook until tender, about 12 minutes. Remove and drain. Place the potatoes
back in the saucepan, over medium heat. Continue to cook for 1 minute,
stirring constantly. Add the butter and cream. Using a hand masher, mash
until the potatoes are slightly smooth. Season with salt and pepper. Add the
garlic and corn. Mix well. Set aside, keeping warm. Season the tuna with
salt. In a coffee grinder, add the peppercorns and coarsely grind. With a
small knife, spread a tablespoon of mustard on one side. Pack the
peppercorns into the steak. Turn the tuna over and spread another tablespoon
of mustard. Pack the peppercorns into the tuna on the second side. In a
large skillet, over medium heat, add the oil. When the oil is hot, add the
tuna and sear for 2 to 3 minutes on each side, for medium rare. Place a
mound of the potatoes in the center of each plate. Place the tuna on top of
the potatoes. Garnish with parsley.

Yield: 4 servings