Tuna with Turmeric and Chanterelles with Potatoes

Directions

1. 1

   Boil the baby potatoes in salted water. While they cook, rinse the chanterelles gently and pat them dry. Cut them into halves or quarters depending on their size. Finely chop the shallot, crush the garlic clove, and chop a bunch of parsley.

2. 2

   In a pan, heat some butter with olive oil, sauté the shallot and garlic for a couple of minutes, then discard the garlic. Add the chanterelles and cook on medium heat for 20-25 minutes.

3. 3

   Meanwhile, halve the almost-cooked potatoes and add them to the mushrooms. Toss in the parsley, season with salt and pepper, and cook for another 5 minutes.

4. 4

   In a bowl, mix 2 tablespoons of olive oil with turmeric, fennel seeds, salt, and pepper. Brush the tuna steaks with the mixture, wrap them tightly in foil, and bake in a preheated oven at 190°C (374°F) for 10 minutes. The tuna should remain juicy and slightly rare inside.

5. 5

   Plate the tuna with the chanterelles and potatoes. For extra flavor, you can drizzle some parsley blended with olive oil over the dish.