T U N A M U S T A R D S E E D
W I T H S H R I M P & T O M A T O V I N A I G R E T T E
- 12 Shells from 12 medium shrimp
(reserve shrimp for tuna recipe below)
- 1/2 cup Tarragon vinegar
- 1 tbs. Chopped fresh tarragon
or 1 tsp dried tarragon
- 1/2 cup Tomato Fondue
- 3/4 cup Olive oil
- To taste Coarse or kosher salt
and freshly ground pepper
.
Preparation:
Combine shrimp shells, vinegar, and chopped tarragon
in a saucepan. Bring to a simmer and cook for
3 to 5 minutes, until liquid is reduced by half.
Strain and discard shells and tarragon.
Return liquid to saucepan. Add Tomato Fondue
and gradually whisk in olive oil over low heat.
Season to taste. Reserve
- One 2 pound tuna steak
- To taste Coarse or kosher salt and freshly ground pepper
- 2 Egg whites, lightly beaten
- 2 tbs Dijon mustard
- 4 tbs Mustard seeds
- 4 tbs Fresh bread crumbs
- 1/2 cup Olive oil for sautéing tuna
- 12 Medium shrimp, peeled and deveined
- Olive oil or Ginger oil for sautÚing watercress and corn
- 2 bunches Watercress
- 1/2 cup Cooked corn kernels
- 1 tbs Soy sauce
- 1 tsp Chopped ginger
- 1 tbs Honey
- 8 Beer batter fried onion rings
- Watercress sprigs
Preparation:
Cut steak into 4 portions.
Portion will be thick and look like logs. Season steak.
Combine egg whites and Dijon mustard. Mix well.
Coat tuna steaks with egg mixture.
Combine mustard seeds and bread crumbs. Mix well.
Coat tuna steaks with bread crumb mixture.
Heat oil in a sautÚ pan. Add tuna steaks and cook over
medium heat turning steaks from side to side until
golden brown on all sides, approximately 30 seconds on
each side for a total of 2 minutes. Do not over cook.
Tuna steaks are best rare to medium rare.
Remove tuna steaks from pan and keep warm.
Season shrimp with salt and pepper and cook quickly
in sauté pan for 1 to 2 minutes, turning until
shrimp are firm. Remove from pan and keep warm.
Drain oil from pan and wipe clean with a paper towel.
Add olive oil or ginger oil to pan. Add watercress and corn.
Stir to mix. Add soy sauce, ginger and honey and
cook stirring, for 30 seconds. Season to taste.
To Build This Dish:
Place watercress-corn mixture in center of 4 dinner plates.
Spoon Tomato Vinaigrette around perimeter of each plate.
With a very sharp knife, cut each tuna steak in half, on the bias,
and place on the plates.
Place 3 shrimp on each tuna steak, linking shrimp together.
Place 1 or 2 Beer-Batter Fried Onion Rings on shrimp
and garnish with watercress sprigs.
B E E R B A T T E R F O R O N I O N R I N G S- 1/2 cup Dark Beer
- 1/2 cup Seltzer or club soda
- 1 tbs Mustard oil
- 1 Egg white
- 1 tsp Cayenne pepper
- 1 tsp Coarse or kosher salt
- 1 cup Finely milled flour such as Wondra brand.
Preparation:
Place beer, seltzer or club soda, mustard oil, egg white,
cayenne pepper and salt in a large bowl.
Whisk until ingredients are mixed.
Gradually add flour until all ingredients are thoroughly combined.
Copyright © Alfred A. Knopf, Inc.
Copyright © 1997 Starchefs All rights reserved.
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