Tuna Steak with Peruvian-Style Potato Gratin

• Discard the tips of the green beans and then cut in half. Transfer the green beans to a pot or saucepan and cover with a shallow layer of water. Add a pinch of salt and cover with the lid, then bring to a boil and allow to cook gently for 6 - 8 minutes. Drain and set aside. 
• Finely chop the parsley.
• Chop the tarragon. 
• Deseed the green chili pepper and slice it into rings. 

• Stir the cream cheese into the pot with the potatoes, then add the Peruvian-style spice mix, chopped parsley, and salt and pepper to taste.
• Transfer the potatoes and sauce to an oven dish and crumble over the feta.
• Bake for 10 minutes in the oven.
• Heat a dry frying pan over medium-high heat and toast the pumpkin seeds until they start to pop. Remove from the pan and set aside.

• Heat a light drizzle of olive oil in the same pan used for the pumpkin seeds over medium-high heat. Fry the capers for 3 - 4 minutes or until crispy. Remove from the pan and set aside.
• Drain and rinse the corn. 
• Wash and zest the lime, then cut it into wedges.
• In a bowl, mix the extra virgin olive oil and the juice of 1 lime wedge per person, along with the lime zest, green chilli pepper, rest of the shallot, ponzu and tarragon. Season with salt and pepper.

• In a salad bowl, mix the corn, green beans, pumpkin seeds and half of the dressing. Season with salt and pepper. 
• In the same frying pan used for the capers, heat a drizzle of olive oil over medium-high heat. 
• Fry the tuna steak for 30 seconds - 1 minute per side and season to taste with salt and pepper (see Tip).
• Take the tuna steak out of the pan and cut it into strips.

Tip: tuna steak is more flavourful and tender when it's still rare.If you'd prefer your tuna steak to be less rare, fry it for another 1 - 2 more minutes per side.