PREPARATION
TUNA STEAKS:
1. Preheat grill to high.
2. Whisk together the chili powder, olive oil and lime juice. Brush over the tuna steaks.
3. Arrange the tuna on the grill and grill for 2 minutes on each side for medium rare. Season with salt and pepper.
4. Serve with Chive Hollandaise and Crispy Potatoes.
CHIVE HOLLANDAISE:
1. Fold the chives and lime juice into the prepared Hollandaise Sauce.
CRISPY POTATOES:
1. Combine the cornflakes and panko in a blender or food processor and process until fine. Transfer to a shallow bowl. Combine the flour, salt, cayenne pepper and black pepper in a second shallow bowl. In a third bowl, lightly beat the eggs. Roll the french fries in the flour, dip them in the eggs, letting the excess drip off, then roll them in the cornflake mixture.
2. Heat the oil over medium-high heat to 375°F. Fry the potatoes in batches, a handful at a time, for 3 to 4 minutes or until golden brown. Remove the potatoes with a slotted spoon and drain on paper towels. Be sure to allow the oil to reheat between batches. Sprinkle the potatoes with salt and pepper and serve immediately with the tuna steaks and Hollandaise Sauce.
*Will make your potatoes extra crispy! Available at specialty grocery stores or in the Asian food section of you local supermarket.
