Seared Tuna With Sauteed Pole Beans, Fig, Truffled Polenta, Herb Buerre Blanc & Pickled Chanterelle Chef Special Recipe
Enjoy our Chef Special featuring perfectly seared tuna complemented by sautéed pole beans, sweet figs, creamy truffled polenta, herb beurre blanc, and tangy pickled chanterelles.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Pickle the Chanterelles
In a small saucepan, combine vinegar, 1 cup of water, and a pinch of salt. Bring to a boil, then add the chanterelle mushrooms. Remove from heat and let sit for 30 minutes. Drain and set aside.
- 2
Prepare the Truffled Polenta
In a pot, bring 4 cups of water to a boil. Gradually whisk in the polenta, stirring continuously. Cook until thickened, about 15-20 minutes. Stir in truffle oil, salt, and pepper to taste. Keep warm.
- 3
- 4
Make the Herb Buerre Blanc
In another saucepan, melt 30 grams of butter and add chopped shallots. Cook until translucent. Add white wine and reduce by half. Remove from heat and whisk in remaining butter until emulsified. Stir in chopped fresh herbs and season with salt and pepper.
- 5
Sear the Tuna
Season the tuna steaks with salt and pepper. In a hot skillet, sear the tuna for 2-3 minutes on each side for medium-rare. Adjust cooking time based on preference.
- 6
Plate the Dish
On a plate, spoon a portion of truffled polenta, top with sautéed pole beans, and place the seared tuna on top. Drizzle with herb buerre blanc and garnish with pickled chanterelles and fresh figs.
