Grilled Tuna With Charred Heirloom Tomato Puree, Wilted Arugula, Pickled Chanterelle, Truffled Polenta & Blackberry Recipe

Cooking Instructions

1. 1

   Prepare the Tomato Puree

   Char the heirloom tomatoes on a grill until they have grill marks and are slightly softened. Blend the charred tomatoes in a blender until smooth, adding salt and olive oil to taste. Set aside.

2. 2

   Pickle the Chanterelles

   In a small saucepan, combine red wine vinegar, 1 tablespoon of olive oil, and a pinch of salt. Heat over low heat and add the chanterelle mushrooms. Simmer for about 5 minutes, then remove from heat and let cool.

3. 3

   Cook the Polenta

   In a pot, bring 4 cups of water to a boil. Slowly whisk in the polenta, reduce heat and cook, stirring frequently, until thickened (about 20 minutes). Stir in truffle oil, salt, and pepper to taste.

4. 4

   Grill the Tuna

   Preheat the grill to high heat. Brush the tuna steaks with olive oil, season with salt and pepper, and grill for about 2-3 minutes on each side for medium-rare, or to your desired doneness.

5. 5

   Wilt the Arugula

   In a skillet, heat the remaining olive oil over medium heat. Add the arugula and sauté for 1-2 minutes until just wilted.

6. 6

   Assemble the Dish

   On each plate, spread a generous spoonful of the charred tomato puree, place the grilled tuna on top, add the wilted arugula, and garnish with pickled chanterelles. Serve with truffled polenta on the side and fresh blackberries.