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Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Seared tuna with Niçoise potatoes


You'll need

500 gm kipfler potatoes, thickly sliced diagonally 80 ml (1/3 cup) olive oil 1 Spanish onion, thinly sliced 50 gm (¼ cup) Niçoise olives 2 tbsp salted baby capers, rinsed 4 anchovy fillets, thinly sliced lengthways 1½ cups (loosely packed) flat-leaf parsley ½ lemon, juice only 4 tuna steaks (about 200gm each) To serve: lemon cheeks

Method

  • 01
  • Place potato in a saucepan and cover with salted water. Cover, bring to the boil over high heat and cook until potato is tender (8-10 minutes), drain and set aside.
  • 02
  • Meanwhile, heat 60ml olive oil in a large frying pan, add onion, olives, capers and anchovy and cook over medium-high heat, stirring occasionally, until onion starts to soften (2-3 minutes). Add potato and cook until onion caramelises (3-5 minutes). Season to taste, add parsley and lemon juice, toss gently to combine and keep warm.
  • 03
  • Meanwhile, brush tuna steaks with remaining olive oil. Heat a large frying pan over high heat and sear tuna until cooked (1-2 minutes each side for rare). Serve immediately with potato and lemon cheeks.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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