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Tuna al Taroco




Source of Recipe


Internet


List of Ingredients




8 tablespoons extra-virgin olive oil
1/2 pound shitake mushrooms, thinly sliced
1 red onion, minced
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste
4 6-ounce tuna steaks, about 1-inch thick
1 cup instant potato flakes
1/4 cup crushed black peppercorns
1 blood orange, cut into segments
1/2 pound mizuna
1 recipes sweet garlic cloves (see attached)
1 head of radicchio, cored, leaves cut into 1-inch pieces
2 large radishes, thinly sliced
4 scallions, thinly sliced
4 tablespoons blood orange vinaigrette (see attached)
2 tablespoons parsley oil (see attached)


Recipe



Preheat the oven to 350 degrees F.

In a 12- to 14-inch sauté pan, heat 2 tablespoons of the oil until just smoking. Add the sliced mushrooms, red onion, thyme, and salt and pepper until the mushrooms are crispy, 5 to 7 minutes. Remove from the heat and set aside.

Season the tuna steaks well with salt and pepper. Combine the potato flakes and crushed peppercorns, slightly moisten one side of each tuna steak with water, and press the moistened side into the potato flake and peppercorn mixture. In a 12- to 14-inch nonstick sauté pan, heat 4 tablespoons of the olive oil over medium-high heat until just smoking. Sauté the steaks, crust side down, until the crust is crispy, about 3 minutes. Turn the steaks and cook for an additional 2 minutes. The steaks will be medium rare at this point.

While the tuna is cooking, in a separate 12- to 14-inch sauté pan, heat the remaining 2 tablespoons of olive oil until just smoking. Add half of the blood orange segments, the mizuna, the sweet garlic cloves and the radicchio and toss over high heat to wilt the greens and warm through, about 1 minutes.

Divide the salad mixture among four warmed dinner plates. Place one steak on each salad mound. Garnish with the remaining blood orange segments, the radishes and the scallions. Drizzle with the vinaigrette and parsley oil.

Sweet Garlic Cloves:
2 tablespoons extra-virgin olive oil
1 head of garlic, separated into peeled cloves
1 cup cinzano or other sweet white wine

In a 12- to 14-inch sauté pan, heat the olive oil over high heat until almost smoking. Add the garlic and sauté until lightly browned. Add the cinzano and continue to cook over high heat until the garlic is soft and the wine is reduced to a syrupy consistency and coats the garlic.

Sweet garlic cloves can be stored for up to 1 week, in an airtight container in the refrigerator.

Blood Orange Vinaigrette:
1 cup blood orange juice
1 tablespoon prepared mustard
1 tablespoon black olive paste
1-1/2 cups extra-virgin olive oil
kosher salt and freshly ground black pepper

In a small saucepan, cook the orange juice over high heat until reduced to 1/3 cup, about 5 minutes. Transfer to a bowl and whisk in the mustard and black olive paste until well combined. Whisk in the oil until just emulsified. Adjust the seasoning with salt and pepper.

Parsley Oil:
1 bunch of flat-leaf parsley
2 cups extra-virgin olive oil, chilled for 2 hours
1 teaspoon kosher salt

Place all of the ingredients in a blender and puree until nearly smooth and uniformly green. Strain through a fine sieve. The oil can be refrigerated for 24 hours.