Grilled tuna with a pepper stew and rump dots

Peel and wash potatoes. Potatoes grate on (block) grater. Rinse the potato grater in a sieve with cold water. Let it drain well, remove moisture and grate dry. Mix in leaves of thyme, salt and pepper. Fry 2 tbsp oil in frying pan with non-stick coating. Sprinkle the potato rack evenly over the bottom of the pan and flatten it with spatula, so that a coarse-shaped cake (= rösti) is formed. Rösti baking until the bottom is golden brown. Put lid on pan and turn carefully together. Let Rösti slip back into pan and bake golden brown on the other side. Add more oil if necessary. Let Rösti slide on a flat dish with kitchen paper. Place in a cool place (but not in refrigerator) until used.

Place tuna steaks at room temperature. Marinate shallot in vinegar. Grate peppercorns into mortar (or wrap peppercorns in a tea towel and crush with a rolling pin). Spread tuna steaks with 1 tbsp oil, sprinkle with salt and crushed pepper. Put pepper firmly in fish. In a bowl of lamb lettuce shovel with shallot in vinegar, 1/2 tbsp oil, salt and pepper. Heat the same frying pan and rösti, without oil, over medium heat again to make it warm and crispy. Grill pan and tuna steaks in 4-5 min. Brown and rosé inside. Let Rösti slide on cutting board and cut into narrow points with sharp knife. Spread the tuna, rösti and lamb's lettuce over four large, warm plates.