Tuna Steak with Ketjap Butter Jus

If preferred, carefully discard the tough ends of the sugar snap peas. Heat the sesame oil in a frying pan over medium-high heat and fry the garlic-ginger-chili mix* for 1 minute. Add the sugar snap peas and the sesame seeds, mix well and fry for 3 - 4 minutes. Deglaze with half of the white wine vinegar, then season to taste with salt and pepper.

*Take care, this ingredient is spicy! Use as preferred.

Meanwhile, melt half of the butter in a frying pan over medium-high heat. Fry the tuna steak for 1 - 3  minutes per side and season to taste with salt and pepper. Remove from the pan and allow to rest under aluminium foil (see Tip). 

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 a further 1 - 2 minutes per side.

Prepare the stock. Melt the rest of the butter in the same frying pan over low heat. Add the ketjap, the stock and the rest of the white wine vinegar, along with sambal as preferred. Mix well to combine and allow to reduce gently for 1 - 2  minutes.

Transfer the cream and the miso* to a saucepan. Heat for 1 - 2 minutes over a low heat, stirring occasionally. Mash the potatoes and carrot with the miso cream, then season to taste with salt and pepper. 

*Take care, this ingredient is salty! Use as preferred.