Blackened Tuna / Two Blackened Shrimp / Sweet Potato Puree / Kohlrabi Sprouts / Pear Gastrique Chef Special Recipe
Savor our Chef Special featuring blackened tuna and shrimp served on a bed of sweet potato puree, garnished with kohlrabi sprouts and drizzled with a tangy pear gastrique.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Pear Gastrique
In a saucepan, combine diced pear, sugar, and white wine vinegar. Bring to a simmer over medium heat and cook until the mixture thickens and reduces to a syrupy consistency. Set aside to cool.
- 2
Make the Sweet Potato Puree
Boil sweet potatoes in salted water until tender, about 15-20 minutes. Drain and blend with a little olive oil, salt, and pepper until smooth. Keep warm.
- 3
Blacken the Tuna and Shrimp
Rub the tuna steaks and shrimp with olive oil and Cajun seasoning. Heat a cast-iron skillet over high heat until smoking. Sear the tuna for 2-3 minutes on each side until blackened and cook the shrimp for about 2 minutes per side until opaque.
- 4
Plate the Dish
On each plate, create a bed of sweet potato puree. Place the blackened tuna and shrimp on top. Garnish with kohlrabi sprouts and drizzle with pear gastrique.
