Recreate Pied à Terre chef Shane Osborn's Michelin-starred cooking with this pepper seared tuna, chive crushed potatoes and black olive and cabernet sauvignon vinaigrette for Taste of London
1. Cover the potatoes with salted water and simmer until cooked (approximately 30 minutes).
2. Peel potatoes whilst warm then crush with a fork and add butter and half of the chives, set aside.
3. Season the tuna with salt and then press into the crushed black pepper.
4. Heat a non-stick pan until very hot, add 2 tbsp olive oil and cook for 10 seconds on each side. Allow to cool.
5. Mix chopped black olives, remaining olive oil, shallot vinegar marinade and the remaining chives.
6. To serve, spoon potato in centre, top with tuna, spoon over black olive mix and finish with a good pinch of mustard cress.
Recipe © courtesy of Shane Osborn at Pied à Terre, London
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