Seared Yellowfin Tuna & Scallop "cassoulet" Recipe

Make Rouille

In a blender or food processor combine roasted red pepper, garlic clove, egg yolk, smoked paprika and salt. Pulse to a coarse puree. With the motor running, slowly drizzle in the neutral oil until the mixture emulsifies into a thick mayo. Stir in lemon juice, taste and adjust salt. Refrigerate until service.

Toast Breadcrumbs

Heat 2 tbs olive oil in a skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add breadcrumbs and toast, stirring, 4–6 minutes until golden and crisp. Remove from heat, stir in chopped parsley, lemon zest and 1/4 tsp salt. Reserve in a bowl.

Cook Clams

Preheat oven to 425°F (220°C). Toss cleaned clams with 1 tbs olive oil, minced shallot and a pinch of salt in a shallow roasting pan. Add 1 cup dry white wine and spread clams in an even layer. Roast 8–10 minutes until clams open (discard any that remain closed). Remove clams with a slotted spoon to a bowl and reserve the roasting juices. Stir chopped parsley and lemon zest into the juices and keep warm.

Prepare Ragout Base

Heat 2 tbs olive oil in a large sauté pan over medium heat. Add sliced chorizo and cook 3–4 minutes until it releases oil and begins to brown. Remove half the chorizo to the side for garnish if desired. Add diced onion, yellow and red bell peppers and sliced fennel to the pan. Sauté 6–8 minutes until softened.

Build Ragout

Add minced garlic and tomato paste, cook 1 minute. Sprinkle in smoked paprika, crushed red pepper flakes and thyme; stir 30 seconds to bloom spices. Deglaze with 1 cup dry white wine, scraping browned bits, and simmer 2–3 minutes to reduce slightly. Stir in drained white beans and 1 cup stock. Use a wooden spoon to break a portion of the beans so the mixture becomes saucy but retains some whole beans. Simmer gently 6–8 minutes until thickened. Stir in lemon juice, season with 1 tsp salt and 1/2 tsp black pepper; adjust to taste. Keep warm.

Prepare Seafood

Pat tuna and scallops dry with paper towels. Season both with kosher salt and freshly ground black pepper. For the scallops, ensure the side muscle is removed if present.

Sear Scallops

Heat 1 tbs olive oil and 1 tbs butter in a heavy skillet over high heat until just smoking. Add scallops spaced apart and sear 1.5–2 minutes per side until a deep golden crust forms and center is just opaque. Transfer scallops to a warm plate and tent loosely with foil.

Sear Tuna

Wipe the skillet, add remaining 2 tbs olive oil and heat over high heat. Sear tuna loin 45–60 seconds per side for rare (adjust 90+ seconds per side for medium), turning to get even crust—total sear time about 2–3 minutes depending on thickness. Remove tuna and rest 3–4 minutes; slice across the grain into 1/3" medallions just before plating.

Finish with Butter

Return the pan juices from scallops/tuna briefly to low heat; stir in 1 tbs butter and spoon over scallops and tuna to finish.

Warm the ragout and the roasted clam juices together briefly in a wide shallow sauté pan (1–2 minutes) to integrate flavors. On each of 4 warmed shallow bowls, spoon a generous bed (about 1/2 cup) of the chorizo–pepper–fennel white bean ragout in the center.

Nestle 6 roasted clams (in shell if desired) around and on the ragout. Arrange 2 seared scallops and 3–4 slices of seared tuna medallions atop the ragout per serving. Spoon a little of the warmed clam–wine broth around the ragout to create a shallow pool.

Dot each portion with 1–2 tbs rouille (place a small quenelle or a spoonful to the side), and scatter garlic bread crumbs over the seafood and ragout. Garnish with reserved chorizo slices and a sprinkle of chopped parsley. Finish with a light drizzle of olive oil and an extra grind of black pepper.

Serve immediately while hot. Provide lemon wedges at the table.