Salt Seared Tuna with Fennel, Courgettes and English Pea Pesto
- Fennel and courgettes:
- 1 beer
- 2 cups self-rising flour
- 20 baby zucchini
- 4 fennel bulbs
- 12 baby squash
- 1 quart vegetable stock
- 2 tablespoons butter
- 4 squash blossoms
- Pea Pesto:
- 1/2 cup fresh English peas
- 1 teaspoon almond oil
- 1 Meyer lemon, finely chopped
- 1/2 tablespoon Parmesan
- 1 teaspoon lime juice
- 1/2 cup fresh mint leaves
- 1/4 extra-virgin olive oil
- 2 Himalayan salt blocks
- 1 1/2 pounds fresh big-eye tuna
- 2 tablespoons olive oil
- 2 teaspoons fennel pollen
- Ground black pepper
- Fennel fonds
- Red ribbon sorrel
- Nasturtium leaves
DirectionsFennel and courgettes:
Whisk together the beer and flour, season with salt. Hold refrigerated.
Take 8 baby zucchini and blanch in salted water until tender. Puree in blender until smooth.
Place the fennel and remaining zucchini and squash in a small pan and cover with vegetable stock. Add 2 tablespoons of butter and braise over low heat until tender. Season with salt.Pea Pesto: Garnish:
Place the salt block directly on the stove top and heat until hot about 5 minutes. Toss the tuna in olive oil and season with salt, fennel pollen and pepper. Place in a cryovac bag and cook, sous vide-style, at 130 degrees F for 10 minutes. Remove from the bag quickly sear the tuna on the salt block on all 4 sides.
Dip the blossoms in the beer batter and fry at 350 degrees F until golden brown. Smear the pesto across the plate and arrange the vegetables in the pesto. Slice the tuna thinly and place around the vegetables. Serve alongside fennel, courgettes, pesto and garnishes.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Sean Brock
Recipe courtesy of Robin Miller
Recipe courtesy of Robert Irvine