David Adjey’s Tuna Steak

David Adjey
To give you a sample of what to expect at weekend’s Gourmet Food & Wine Expo we have Chef David Adjey’s (The Opener) recipe for Tuna Steaks.
Gourmet Food & Wine Expo Website:  Buy Tickets Now!
Food Network Website: “The Opener”
David Adjey Tuna

What you need:

Tuna

  • 1lb (500 g) center-cut tuna
  • 1Tbsp (15 ml) olive oil
  • 1 green zucchini, sliced as thinly as possible into ribbons
  • 1 yellow zucchini sliced as thinly as possible into ribbons
  • 2 Tbsp (30 mL) sun dried tomato spread (see below for recipe)
  • 8 large basil leaves
  • 1 cup gazpacho sauce

Method:

Cut the tuna into logs, about 1x1x3 inches. Rub the tuna with the olive oil and set aside. In cast iron frying pan over high heat sear tuna log on all sides until lightly charred, 15 seconds per side. Remove and reserve. In same pan or grill, lightly char the zucchini ribbons on both sides and quickly remove them from the pan and let cool. Lay zucchini ribbons in alternate colours to form a 3-x6-inch rectangle. Spread the 1 1/2 tsp of sun dried tomato puree on each zucchini mat and top with basil leaf or two. Place tuna log on each mat and roll with bit of tension. Cover and reserve. When ready to serve, spoon equal amounts of the gazpacho sauce in the centre of 4 warm dinner plates. On a clean work surface, slice the tuna logs into 3 pieces and place on the top of the sauce.

Gazpacho sauce

  • 2 red roma tomatoes
  • 2 yellow tomatoes
  • 1 yellow pepper, roasted, peeled and chopped
  • 1 small cucumber, peeled, seeded and chopped
  • 3 scallions, white only , minced
  • 1 tsp piri-piri-style hot sauce
  • 2 Tbsp extra virgin olive oil coarse salt
  • 1 lemon, juice and zest

Prepare a large bowl of ice water. Score the bottom of tomatoes with a paring knife and blanch in boiling water until you can see the skin separating from the flesh. Quickly remove with a wire strainer and plunge into the ice water. Peel and discard skins. Cut tomatoes in half and gently squeeze the seeds and juice over a fresh mesh strainer to separate. Discard seeds and reserve tomato water. Dice and place in a large non-reactive bowl. Add the remaining ingredients and stir until well mixed. Cover and keep at room temperature until needed.

Sun dried tomato spread

  • 1 cup sun dried tomatoes
  • 2 Tbsp olive oil
  • 1 shallot, peeled and sliced
  • 2 cloves garlic, peeled and sliced
  • 1 Tbsp smoked paprika coarse salt
  • freshly ground black pepper

Soak sun dried tomatoes in warm water to soften, 20 mins. Drain and reserve. In saucepan over medium heat, sweat the shallots and garlic in olive oil until translucent, about 4 mins. Remove from heat and transfer to a food processor witted with a metal blade. Add sun dried tomatoes and paprika and blend until smooth. Season with salt and pepper. Remove and store covered in the refrigerator.

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