Flash Grilled Peppercrusted Tuna with Citrus-Balsamic Reduction and Pear Tomato Salsa
Serves 4
4 pieces of sushi grade tuna (6 oz.)
1 tablespoon olive oil
2 teaspoons coarsely ground black peppercorns
½ tablespoon grapeseed oil
½ tablespoon butter
Salt and Pepper
Citrus-Balsamic reduction (recipe follows)
6 medium-sized red potatoes (roasted)
Pear tomato salsa (recipe follows)
Fresh chive sprigs
Citrus-Balsamic Reduction Pear Tomato Salsa
1 c. orange juice ½ c. red pear tomatoes (halved)
¼ c. grapefruit juice ½ c. yellow pear tomatoes (halved
¼ c. lemon juice 1 teaspoon fresh chopped garlic
1 c. balsamic vinegar ¼ c. chopped scallions
1 tablespoon sugar ¼ c. chopped radicchio
Salt and Pepper 2 tablespoons white truffle oil
½ tablespoon butter Salt and Pepper
Roasted Potatoes
Cut the six red potatoes in half
Toss in ¼ c. olive oil and season with pepper and salt
Bake in 375 degree oven for 30 minutes
Cut potatoes lengthwise in thin strips
METHOD:
Rub the tuna with olive oil and coat with the ground peppercorns. In a sauté pan heat the grapeseed oil and butter. Sear tuna in all sides for 3-5 minutes total, keeping the tuna raw inside.
ASSEMBLY:
Cut each piece of tuna exactly in half. On a serving plate place the sliced roasted potatoes at 12 o'clock. Lean the two pieces of seared tuna against the potatoes giving it elevation. Using a ladle drizzle 1 oz. of citrus-balsamic reduction in front of tuna. Spoon pear tomato salsa over the top of the tuna and garnish with fresh chives.
Please check the recipes page often, for more recipes from Executive Chef Barry Layne!