Grilled Tuna with Miso & Mayonnaise Marinade

Directions

1. In a small bowl, mix together the miso paste, mayonnaise, soy sauce and mirin to create the marinade.
2. Place the tuna steaks in a shallow dish and coat them with the marinade. Cover and refrigerate for at least 30 minutes to allow the flavours to infuse.
3. While the tuna is marinating, cook the potatoes in a pot of salted boiling water for 15-20 minutes, or until tender. Drain and return to the pot.
4. Add the milk, butter and seasoning to the drained potatoes. Mash until smooth and creamy. Set aside.
5. Preheat a grill or griddle pan over medium-high heat. Remove the tuna from the marinade and grill for 2-3 minutes on each side, or until cooked to your preference (medium-rare is recommended).
6. Arrange the lamb's lettuce on plates and spoon the mashed potatoes beside it. Place the griled tuna on top of the lettuce.
7. Serve immediately, enjoying the contrast of the grilled tuna, creamy mash and fresh lamb's lettuce.