Directions for: Olive Oil Poached Tuna
Ingredients
Warm Chick Pea Salad3 clove roasted garlic
small red onion, diced
1 540 mL can chick peas
1 cup grape tomatoes, halved
5 leaves torn basil
lemon juice and zest
cup olive oil
cup chicken stock
salt and pepper to taste
For Herb and Olive Dressing1 inner stalk celery, sliced very thinly on diagonal, reserving leaves
3 Tbsp chopped pitted black olives
cup total fresh herbs (parsley, chives, green onions), chopped
1 lemon juice and zest
3 Tbsp olive oil
salt and pepper
For Tuna4 5 oz very fresh tuna steaks, about 1 inch thick
4 cup olive oil
1 clove garlic
2 bay leaves
1 sprig rosemary
2 Tbsp whole black peppercorn
salt and pepper
Balsamic Glaze1 cup balsamic vinegar
2 Tbsp honey
Tuna Tartare (Chef's Treat)4 oz sushi grade tuna, diced
1 tsp capers, rinsed, drained and finely chopped
1 Tbsp extra virgin olive oil
1 tsp green onion, finely chopped
tsp lemon juice
tsp dijon mustard
1 tsp extra virgin olive oil (if desired)
salt and pepper to taste
1 endive
Directions
Warm Chick Pea Salad1. For warm chick pea salad, heat 1 tbsp olive oil in a saute pan.
2. Sweat roasted garlic, red onion to colour lightly, about 1 minute; add chick peas and toss to warm through.
3. In the pot, roughly mash garlic and one third of chick peas.
4. Increase heat to medium high, add chicken stock and let simmer, reducing slightly.
5. Take off heat; toss in tomatoes, basil, lemon juice and zest.
6. Dress with 3 tbsp infused poaching oil and season to taste with salt and pepper. Set aside.
For Herb and Olive Dressing1. For herb and olive salad, toss all ingredients together and season to taste with salt and pepper. Set aside at room temperature.
For Tuna1. Prepare poaching oil, in a medium heavy bottomed pot, add olive oil, garlic, bay leaves, rosemary and peppercorns.
2. Bring up to low simmer and take off heat. Let stand overnight, if possible.
3. Using a thermometer, bring poaching oil up to 130 deg F in a medium heavy bottomed pot.
4. Remove tuna from fridge, and leave at room temperature for at least 10 minutes. Season both sides well with salt and pepper.
5. When oil reaches 130 deg F, gently place tuna steaks into pot. Leave tuna in oil off heat, for 7 - 8 minutes. (If steaks are thicker than 1 inch, leave in oil for another minute or two; if less, adjust accordingly.)
6. When cooked, remove from oil, draining well.
Balsamic Glaze1. To make balsamic glaze, combine balsamic vinegar and honey in a small saucepot. Reduce over low heat until syrup consistency.
Tuna Tartare (Chef's Treat)1. To prepare tartare, combine all ingredients in a small glass or ceramic bowl. Season to taste with salt and pepper.
2. Finish with additional tsp of olive oil, if desired.
3. To serve, tear leaves off endive and use to scoop up tartare
See more: Saute, Poach, Fish, Citrus, Dinner, Salad, Lunch