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| GREEN PEPPERCORN ENCRUSTED TUNA |
| 4 Servings |
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| Ingredients |
4 6 oz Portions of High Quality Tuna
2 T Green Peppercorns (dried)
1 c Dried Beluga Lentils (any lentils will work)
4 Fingerling Potatoes
8 oz Baby Spinach
2 c Red Wine
1/4 c Honey
3 c Chicken Broth
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| Method |
| Slice fingerlings into thin slices lengthwise. Deep fry
potato slices until golden brown & crisp.
Reserve on a paper towel & season with Kosher salt.
Place wine & honey into a small sauce pan and over low
heat reduce by 90%.
After wine glaze has reduced, remove from heat & allow to
cool.
Place beluga lentils in a medium sized saucepan with
chicken broth & cook over medium heat until lentils are
tender.
Season tuna with salt.
Crush peppercorns in a spice grinder or with the back of a
fry pan.
Roll tuna loins in the peppercorns and sear each piece on
all sides in a hot sauté pan for 2 minutes on each side.
Remove tuna from heat & allow to rest on a paper towel.
Sauté spinach over high heat very quickly, careful not to
overcook.
Place spinach in a bowl lined with a kitchen towel &
season lightly.
To assemble, place a 4 ounce portion of lentils in the
center of a dinner plate.
Place spinach on top of lentils and crisped fingerling atop
the spinach. |
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