Pepper Crusted Yellowfin Tuna with Sweet Potato
Serves 4
Tuna
4 5-ounce tuna steaks
4 ounces crushed mixed peppercorns
pinch of salt
4 tablespoons extra-virgin olive oil
Sweet Potato Cakes
1 pound sweet potatoes, peeled and sliced 1 inch thick
1/4 cup sugar
3/4 cup water
1 ounce butter
1/4 cup red bell pepper, seeded, deribbed and diced
1/4 cup green bell pepper, seeded, deribbed, and diced
1/4 cup scallion, chopped
salt and freshly ground black pepper to taste
yellow cornmeal for dusting
1 tablespoon clarified butter
Sun-Dried Fruit and Tomato Compote
1/2 cup sun-dried mixed fruit, roughly chopped
1/4 cup sun-dried tomatoes, skinned, seeded and roughly chopped
1 cup water
1 tablespoon orange marmalade
Red Pepper Purée
2 large red bell peppers
oil for brushing
salt and freshly ground black pepper to taste
Garnish
1 tablespoon red wine vinegar
3 tablespoons extra-virgin olive oil
2 cups mixed baby greens
salt and freshly ground black pepper to taste
1 small bundle mixed greens
4 chives, cut into 2-inch pieces
To make the potato cakes: Place the sweet potatoes in a deep saucepan with the water and sugar and cover. Bring to a boil, reduce heat to simmer, and cook for 12 minutes. Drain off the water and mash, seasoning with salt and pepper to taste. In a small frying pan, heat the butter and sauté the peppers and scallion until soft. Add to the potatoes and mix together. Allow the mixture to cool, then shape into 4 patties. Dust with cornmeal and set aside.
To make the compote: Soak the dried fruit and tomatoes separately in 1 cup water for 1 hour. Place in separate small pans and simmer until all the liquid has evaporated. Allow to cool and mix with the marmalade.
To make the pepper purée: Brush the pepper with oil and roast over a gas flame until the skin is charred and blistered. Place in a bowl, cover with plastic wrap, and let sit for 10 minutes. Break open the pepper and wash off the skin and seeds under running water. Purée in a food processor and season to taste. Put in a plastic squeeze bottle.
To prepare the tuna: Preheat the oven to 375 F. Combine the crushed peppercorns with the salt and press onto the outside edges of the tuna (do not cover the top and bottom of the fillets). Heat 1 tablespoon of the olive oil in a medium ovenproof skillet over medium-high heat and sear a tuna filet on all sides, 20 seconds per sides. Set aside and repeat for remaining tuna filets. Place the tuna in the oven for 4 minutes (for medium).
Heat clarified butter in another medium ovenproof skillet over medium-high heat and fry the potato cakes until golden on both sides, and place them in the oven for 4 minutes.
To serve: Whisk together the vinegar and olive oil, and season with salt and pepper. Toss the greens in the mixture and divide among four serving plates. Place a potato cake on the greens, then place a tuna fillet on each potato cake. Put a rounded spoonful of compote on top of the tuna, and drizzle the plate with red pepper purée. Sprinkle chives on top of the compote.
Tuna
4 5-ounce tuna steaks
4 ounces crushed mixed peppercorns
pinch of salt
4 tablespoons extra-virgin olive oil
Sweet Potato Cakes
1 pound sweet potatoes, peeled and sliced 1 inch thick
1/4 cup sugar
3/4 cup water
1 ounce butter
1/4 cup red bell pepper, seeded, deribbed and diced
1/4 cup green bell pepper, seeded, deribbed, and diced
1/4 cup scallion, chopped
salt and freshly ground black pepper to taste
yellow cornmeal for dusting
1 tablespoon clarified butter
Sun-Dried Fruit and Tomato Compote
1/2 cup sun-dried mixed fruit, roughly chopped
1/4 cup sun-dried tomatoes, skinned, seeded and roughly chopped
1 cup water
1 tablespoon orange marmalade
Red Pepper Purée
2 large red bell peppers
oil for brushing
salt and freshly ground black pepper to taste
Garnish
1 tablespoon red wine vinegar
3 tablespoons extra-virgin olive oil
2 cups mixed baby greens
salt and freshly ground black pepper to taste
1 small bundle mixed greens
4 chives, cut into 2-inch pieces
To make the potato cakes: Place the sweet potatoes in a deep saucepan with the water and sugar and cover. Bring to a boil, reduce heat to simmer, and cook for 12 minutes. Drain off the water and mash, seasoning with salt and pepper to taste. In a small frying pan, heat the butter and sauté the peppers and scallion until soft. Add to the potatoes and mix together. Allow the mixture to cool, then shape into 4 patties. Dust with cornmeal and set aside.
To make the compote: Soak the dried fruit and tomatoes separately in 1 cup water for 1 hour. Place in separate small pans and simmer until all the liquid has evaporated. Allow to cool and mix with the marmalade.
To make the pepper purée: Brush the pepper with oil and roast over a gas flame until the skin is charred and blistered. Place in a bowl, cover with plastic wrap, and let sit for 10 minutes. Break open the pepper and wash off the skin and seeds under running water. Purée in a food processor and season to taste. Put in a plastic squeeze bottle.
To prepare the tuna: Preheat the oven to 375 F. Combine the crushed peppercorns with the salt and press onto the outside edges of the tuna (do not cover the top and bottom of the fillets). Heat 1 tablespoon of the olive oil in a medium ovenproof skillet over medium-high heat and sear a tuna filet on all sides, 20 seconds per sides. Set aside and repeat for remaining tuna filets. Place the tuna in the oven for 4 minutes (for medium).
Heat clarified butter in another medium ovenproof skillet over medium-high heat and fry the potato cakes until golden on both sides, and place them in the oven for 4 minutes.
To serve: Whisk together the vinegar and olive oil, and season with salt and pepper. Toss the greens in the mixture and divide among four serving plates. Place a potato cake on the greens, then place a tuna fillet on each potato cake. Put a rounded spoonful of compote on top of the tuna, and drizzle the plate with red pepper purée. Sprinkle chives on top of the compote.
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