• 2 medium leeks, trimmed, washed well, and sliced thin (see Note)
• 3 tablespoons olive oil
• 2 tablespoons water
• 1 all-purpose potato (about 1/2 pound)
• freshly ground black pepper
• 2 teaspoons minced fresh sage leaves
• 2 pounds tuna steak, cut into 4 portions
Preheat the oven to 450°F.
In a large ovenproof skillet, cook the leeks in 2 tablespoons of oil and the water over moderate heat, stirring, for about 10 minutes, or until softened.
Peel the potato and grate it, using the large shredding holes of a four-sided grater. Stir the grated potato into the leeks and season the mixture with salt and pepper. Spread the mixture evenly in the pan, drizzle it with the remaining oil, and let it cook, undisturbed, over moderate heat for about 5 minutes or until the underside is golden.
With a spatula, tum the mixture over in sections and sprinkle with the sage leaves. Season the tuna with salt and pepper and arrange it on top of the vegetables.
Bake for 7 to 9 minutes or until the tuna is cooked through but still pink in the middle.
NOTE: Leeks are a treat, but a little grit can ruin an entire dish. Always wash them carefully. Trim the root ends and the tough dark green leaves. Split each leek lengthwise to within 1⁄2inch of the root end.With the leafy end hanging down, wash each leek under running water, separating each leaf to get out all the dirt.
Swordfish or halibut can be substituted for the tuna.
Thanks to Leslie Glover Pendleton for this recipe