Tuesday, March 10, 2015

Dinner Tonight: Seared Tuna Tower with Spring Vegetables

Tonight was a chance to put to good use seasonal transitional vegetables - a combination of winter ones like beets and kale with spring ones like peas and fresh chives.

Seared Tuna Tower with Spring Vegetables

  • 2 medium sized tuna fillets, seasoned with pinch of curry, salt, pepper
  • 1 cup red onions, finely chopped
  • 1/2 cup fennel, finely chopped
  • olive oil
  • 2 Tbls combined rice vinegar and/or lemon juice
  • 1 Tbls murin 
  • 4 small/medium beets, roasted or pickled, cut into 1/4" diced cubes
  • 1/8 cup of diced red pepper
  • 2 avocados, 3/4 of which cut into diced squares, 1/4 aside
  • 1 cup and 1/2 cup of spring peas (preferably frozen) separated
  • 1/4 cup finely chopped kale
  • 1/8 cup finely chopped cilantro
  • 2 Tbls chives, tarragon chopped

This dish is consumed as much with the eyes as it is with your taste buds. To make it you'll need an O-ring mold, the kind you can get almost anywhere - like these from Amazon.

  1. Saute the red onions and fennel with a little olive oil for about 15-20 minutes until softened. Put into bowl. Add a mix of preferred spices (e.g., curry, za'atar, etc.)
  2. In the same pan with a little more olive oil, sear the tuna on medium-high heat for 2 minutes each side. Place on a plate to cool. Slice tuna into strips and again into 1/2" cubes.
  3. Create an ice bath that you will use to rapidly cool down the green vegetables. Take a large bowl and fill it with ice. Add cold water. Place by the sink.
  4. Bring to boil 2 cups of heavily salted water in a pot or double broiler. Have the colander ready.
  5. Put the peas in and let cook for no more than 1 minute before dumping the water and peas in the colander and placing the peas in the ice bath. Separate 1/2 cup of peas and put the rest in a small bowl aside.
  6. Repeat salted water boil and ice bath for the kale and cilantro but let cook in water for no more than 20 seconds - enough to turn items to a bright, vibrant green.
  7. In an immersion blender place the kale, cilantro, 1/2 cup peas, and 1/4 avocado. Add rice vinegar, murin. Salt and pepper to taste. Blend until a smooth and creamy texture is achieved. You can add more avocado to increase thickness or more liquid to thin it.
  8. Assemble several bowls containing:
    1. red onions, fennel, beets, and red pepper
    2. tuna
    3. peas and remaining avocado
    4. puree
  9. In the O-ring, compact the following:
    1. start with the peas and avocado at the bottom
    2. add 1 or 2 spoonfuls of the puree
    3. add tuna
    4. top with red onion, fennel, red pepper
  10. Remove O-ring and voila!

No comments: