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Tuna: Seared Yellowfin Tuna

Source of Recipe

Patroon Restaurant, NYC - Geoffrey Zakarian


List of Ingredients

SPICE MIXTURE:
1/2 cup sesame seeds
1/2 cup curry powder
1 teaspoon paprika
1 1/2 teaspoons cayenne pepper
1 teaspoon ground black pepper
1/4 cup grated lime zest

JUICE MIXTURE:
2 tablespoons honey
zest and juice of 3 key limes
1 medium head ginger -- peel, chop, blanch
1 bunch italian parsley - wash and chop
1 1/2 cups roughly chopped spinach
2 tablespoons extra virgin olive oil
2 tablespoons french butter
1/4 cup chicken stock

BRAISED ROMAINE:
2 heads romaine, ribs only
1 teaspoon extra virgin olive oil
1 teaspoon minced anchovies
1 teaspoon finely ground coriander
1/2 bunch basil, chiffonade
juice of 1 lemon
salt and pepper to taste

ROAST TUNA:
4 portions tuna (6 oz each)
1 teaspoon extra virgin olive oil


Recipe

SPICE MIXTURE: Combine all ingredients in a bowl and set aside. JUICE MIXTURE: Blend all ingredients except butter and oil until smooth. Add oil and butter to finish. Add warm chicken stock and season to taste. BRAISED ROMAINE: Over high heat saute romaine ribs in olive oil until tender. Add anchovies and coriander. Finish by tossing with basil and season with lemon juice, salt and pepper.

ROAST TUNA: Season tuna pieces with oil and salt and pepper evenly. Place seasoned tuna in spice mixture and coat evenly. Next, heat oil in a cast iron skillet until very hot. Add tuna and cook to desired doneness and set aside to rest for a couple of minutes. Slice each piece after resting. PLATING: Place braised romaine in center of plate. Next arrange warm tuna slices on top of romaine. Finish plate by drizzling warm juice around the plate. Serve. Serves 4