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How to make it

  • Combine ingredients for the blackening spice.
  • Peel onion and cut into half rings then core pepper and cut into strips.
  • Mince garlic then wash asparagus and remove lower third of stems.
  • Coat tuna with blackening spice.
  • Pell potatoes and boil in water for 20 minutes.
  • Heat butter in heavy pan then add onions and cook over medium heat 10 minutes.
  • Add sliced pepper then cook another 5 minutes then add garlic and cook 2 minutes.
  • Add chicken broth and white wine then set on low heat and continue to simmer.
  • Heat olive oil and 4 tablespoons water in heavy saucepan.
  • Add a teaspoon salt then add asparagus and cover and cook for 8 minutes.
  • Heat stainless pan to very high heat then sear tuna stakes for 2 minutes per side.
  • Mash potatoes then add vegetables and stir in milk until consistency is right.
  • Spread potatoes on plate then put tuna on top and garnish with asparagus.

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