Ginko

2247 Professor Avenue, Cleveland, OH 44113
216-274-1202

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Warm Terrine of Tuna & Foie Gras

Warm Terrine of Tuna & Foie Gras

Serves 2

Ingredients for Foie Gras

8 oz Foie Gras, deveined
2 cups Red Port, reduced to a syrup
2 tsp Salt
½ tsp Nutmeg
¼ tsp White Pepper

Ingredients for Tuna
3 tbsp Olive Oil
3 inch square Sushi Grade Tuna Loin block
Salt & Pepper
Port Glazed Foie Gras Torchon

Ingredients for Vinaigrette
2 Shallots, peeled & minced
½ cup Red Wine
¼ cup Red Wine Vinegar
½ cup Olive Oil
¼ bunch Chives, minced
2 sprigs Parsley, julienne
2 sprigs Chervil, julienne
Salt & Pepper
Arugula leaves
Extra Virgin Olive Oil

Method for Foie Gras

• Season the foie gras evenly with the spices and let marinate 20 minutes.
• Preheat the oven to 250°.
• Lay out a 1'''' x 2'''' piece of plastic wrap.
• Place the foie gras onto one part of the plastic.
• Brush with reduced port wine.
• Roll the plastic tightly to form a 2" tube in diameter. Tie each of the ends tightly with string.
• Bake the foie gras in a terrine mold in a hot water bath for about 8 minutes.
• Cool directly in ice water. Reserve chilled.

Method for Tuna
• With a cutter, punch a hole through the center of the block of tuna.
• Stuff the foie gras torchon into the hole in the tuna.
• In a large sauté pan heat the oil.
• Season and sear the tuna on all sides quickly.
• Slice ½” perfect slices from the block of tuna.

Method for Vinaigrette
• In a saucepan, simmer the shallots in the red wine and reduce until almost dry.
• Deglaze with the vinegar and remove from the heat.
• Transfer to a bowl, let cool and wisk in the remaining ingredients.
• Season with salt and pepper.

To Plate
• Place the tuna in the center of the plate.
• Draw a box evenly around the tuna with the reduced port wine.
• Drizzle the vinaigrette around in between the port and the tuna.
• Garnish the corners of the terrine with arugula leaves.
• Smear extra virgin olive oil on top to give the terrine a shiny effect.

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