Simply Seared Tuna

Tuna with Pinot Noir Leeks and Ginger Mint Salsa

Yield: 2

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you'll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Fresh tuna are the most luxurious fish in the sea. The steaks are so fatty and rich that to preserve their flavour they should never be cooked beyond ‘medium rare’ doneness. Braised leeks have a wonderfully creamy texture that complements the fish perfectly.

Ingredients:

Leeks

• 2 tbsp of butter
• 2 tbsp of olive oil
• 4 x leeks, white bottoms only, roots still attached, halved lengthwise
• 1 cup of Pinot Noir or other red wine
• 2 cups of chicken broth
• Salt and pepper

Salsa

• 2 x very ripe tomatoes, chopped
• 1 tbsp of fresh ginger, grated
• 1/2 cup of fresh mint, chopped
• 2 tbsp of olive oil
• 1 x preserved lemon, minced or the juice and zest of one lemon
• Salt and pepper

Tuna

• 1 tbsp of red peppercorns
• 1 tbsp of green peppercorns
• 1 tbsp of black peppercorns
• Kosher salt
• 2 x 6 oz tuna steaks, 1 inch thick
• 3 tbsp of corn oil

Directions:

Leeks

1. Preheat a large sauté pan over medium-high heat. Add the oil and butter and when it foams, add the leeks, flat side down. Pan roast for a few minutes until the face browns and softens. Add the red wine and chicken broth and season with salt and pepper. Cover with a lid, reduce heat and braise at a slow simmer for 30 minutes, until leeks are very soft and braising liquid has reduced and thickened to a sauce-like consistency.
2. While the leeks braise combine all the salsa ingredients. Have a taste but resist the urge to eat it all before the tuna steaks are done!
3. Crack the peppercorns in an electric spice grinder or using a mortar and pestle. Don’t grind to a powder. Mix on a plate with the salt then press each tuna steak into the mixture, coating both sides well. Preheat a large non-stick pan over medium-high heat, add corn oil and sear tuna steaks for no more than 3 minutes per side. Cook just long enough to form a crust but not long enough to allow the heat to penetrate and cook the center of the fish. Tuna should be rare in the center. Cut into thick slices with a very sharp knife.
4. Place 2 leek halves in each bowl, fan tuna on top of them and spoon the leek broth over the top. Top with a heaping spoonful of the salsa.

Asian Spinach Salad with Miso Ginger Vinaigrette

Ease of Preparation: Easy
4 Servings (Vinaigrette 2 Cups)

This is one of my favourite salads! It’s loaded with bursts of Asian flavour that give it a ton of fusion character. It tastes exotic but its flavours are still very comfortable.

Asian Spinach Salad with Miso Ginger Vinaigrette

For the Salad:

A six-ounce bag of baby spinach leaves
A handful of mint leaves
A few sheets of thinly sliced nori seaweed
A few pieces of thinly sliced candied ginger

For the Vinaigrette:

One-half cup of rice wine vinegar
A cup of any vegetable oil
A few heaping spoonfuls of honey
A heaping spoonful or two of miso paste
A small knob of grated ginger
A few dashes of toasted sesame oil
A few dashes of soy sauce


For the Salad:

Toss the spinach, mint, nori seaweed and ginger with a generous splash of the dressing. It’s as simple as that.

For the Vinaigrette:

Mix everything together until smooth vinaigrette forms. A blender, food processor or an old-fashioned whisk and bowl all work well but I prefer my immersion blender. It’s easier to clean up!



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