Grillade of Tuna with Olive Oil Mash

½ quantity steins tomato sauce (without basil)
3 tbsp olive oil
Leaves from 2 sprigs fresh thyme
4 * 6 oz tuna steaks
Sea salt & black pepper

Dressing:
4 fl oz extra virgin olive oil
2 tbsp red wine vinegar
3 tbsp chopped fresh herbs
(eg: dill, bay leaf, rosemary, oregano)
1 tsp salt

Olive Oil Mash:
2 lbs floury potatoes, peeled & cut in chunks
1 fl oz double cream
3 fl oz olive oil
2 fl oz chicken stock
2 garlic cloves, crushed
½ tsp salt

Procedure:
Make the tomato sauce and then pass it through a conical strainer into a clean pan. If necessary heat for a few minutes until the sauce is thick enough to coat the back of a spoon. Adjust seasoning and keep warm.
Put all the dressing ingredients into a bowl. Season with black pepper and whisk together. Stir into the tomato sauce and keep warm.
For the mash, cook the potatoes in boiling salted water until tender then drain. Add the cream, olive oil, chicken stock, garlic and salt and mash until smooth. Set aside and keep warm.
Place a lightly oiled cast iron ribbed pan over a high heat. Mix the olive oil with the thyme leaves and brush the tuna with the thyme oil. Season well.
When the pan is very hot put the tuna on it and cook for 4-5 min either side, pressing down firmly with the back of a fish slice to help mark the fish.
To serve put the tuna on 4 warmed plates and spoon the olive oil mash to one side. Spoon little pools of sauce around the fish.