Seared Yellowfin Tuna/ Sweet Potato Coconut Curry/ Charred Leek/ Chanterelle Mushrooms/ Pea Tendrills/ Cilantro Oil Recipe

Cooking Instructions

1. 1

   Prepare the Sweet Potato Coconut Curry

   Peel and chop sweet potatoes into cubes. In a pot, heat 1 tablespoon of olive oil over medium heat. Add the sweet potatoes and sauté for about 5 minutes. Add coconut milk, curry powder, salt, and pepper. Bring to a simmer and cook until sweet potatoes are tender, about 15-20 minutes.

2. 2

   Char the Leeks

   While the curry is simmering, slice the leeks in half lengthwise, then rinse to remove any grit. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Place leeks cut-side down and cook until charred, about 4-5 minutes. Flip and cook for another 2-3 minutes. Remove and set aside.

3. 3

   Sear the Tuna

   Season the tuna steaks with salt and black pepper. In the same skillet, add another tablespoon of olive oil over high heat. Sear the tuna steaks for about 1-2 minutes on each side, until they develop a crust but remain rare in the center. Remove from heat and let rest.

4. 4

   Sauté the Chanterelle Mushrooms

   In the same skillet, add the remaining tablespoon of olive oil and add the chanterelle mushrooms. Sauté for about 5-7 minutes until golden brown. Season with salt and pepper.

5. 5

   Assemble the Dish

   On a plate, spoon a generous amount of sweet potato coconut curry. Place the seared tuna on top, add charred leeks on the side, and garnish with sautéed chanterelle mushrooms. Top with fresh pea tendrils and drizzle with cilantro oil made by blending fresh cilantro with olive oil until smooth.