Seared Cajun Tuna Steak with Tomato Confit, Horse-Radish Roesti & Basil Oil

This month’s recipe comes from Holland America Line. Ingredients Tomato confit: 1kg tomatoes, quartered 4 large fresh thyme sprigs 3 cloves garlic, unpeeled ¼ cup olive oil 1 teaspoon coarse sea salt Horseradish roesti: 500g potatoes, grated ¼ cup coarsely grated fresh horseradish 4 teaspoons vegetable oil Salt and pepper to taste 4 tablespoons unsalted butter Cajun tuna: 4 tuna steaks, about 1 inch thick ¼ cup oil 2 tablespoons Cajun seasoning Basil oil, for garnish (recipe below) Créme fraîche, for garnish Basil oil: ½ cup densely packed basil leaves 1 cup neutral oil, such as grape seed or canola ...
The above snippet is the first part of an article sent to subscribers in Cruise Weekly's issue from 15 Oct 13

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