Spice Crusted Tuna With Basque Pepper Stew Recipes

Steps:

• Season the tuna with salt on both sides, then press the peppercorns into both sides. Heat the olive oil in a large cast-iron skillet until almost smoking. Add the tuna and lower the heat to medium. Sear the tuna until browned on the outside but still rare in the center, about 4 to 5 minutes per side. Thinly slice the tuna and fan the slices onto 4 plates. Serve immediately.

Steps:

• To prepare stew, heat a large skillet or dutch oven over high heat. Add onion, garlic and olive oil. Toss to coat evenly and turn heat down to medium. Cook for 5 -10 minutes to soften. Add the peppers and season with salt and pepper and toss to coat. Cook until the peppers begin to soften about 10 minutes. Pass the tomatoes through a food mill and add to the pan along with the paprika and red wine vinegar. Cook for 30 to 40 minutes until juices reduce and coat vegetables. Taste and adjust seasoning. Reserve while preparing tuna. Crush coriander, fennel and cumin seed in a mortar with pestle or spice grinder. Season both sides of tuna with spice mixture and salt and pepper. Heat a non-stick skillet over high heat. Add the olive oil to the pan and the tuna steaks. Sear on both side for 3-4 minutes for medium rare or cook to desired doneness. Serve on a bed of the pepper stew.

Steps:

• Mix the basil, thyme and the black pepper together. Season the tuna with the mixture. In a hot saute pan, add the olive oil and sear the tuna until cooked rare or to desired temperature. Remove the tuna. Then add the bok choy with the wasabi, fish stock and the soy sauce to the hot saute. Reduce the stock by a quarter. Remove from heat and ladle the soy wasabi broth into the bowls and place the cooked tuna on the top of top of the bok choy.

Steps:

• Cut the loin in 4 equal, thick 'steaks'. Trim off any sinew. On a plate. Mix together all the spices. Season the tuna steaks with salt then dredge them in the spice mix. In a very hot saute pan coated lightly with oil, sear the tuna until it becomes dark brown then flip, about 3 minutes a side. The tuna will still be rare and slightly warmed. Let rest 3 minutes before slicing in half on the bias.
• For the Black Bean-Shiraz Butter Sauce: In a non-reactive saucepan, add the shallots, black beans, ginger and wine. Bring to a simmer and completely reduce the wine. When wine is gone, add the cream and bring to a simmer. Immediately transfer to a blender and blend at high speed. Add the butter, 1 piece at a time. Season with salt and pepper and check for seasoning. Keep warm in a hot water bath. Plating: On large, round plates, place a mound of potatoes in the center. Top with the tuna and top that with the salad. Place the sauce around the tuna and drizzle with a little vinaigrette.
• Wine Suggestion: Vin d'Alsace, Haag, Pinot Blanc, 1998