Haida Gwaii Albacore Tuna Recipe

Inspired by Canoe

Time45m

Serves2

Spring peas, fèves, smoked sablefish, Champagne + caviar sauce.

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Ingredients

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Tuna Preparation

2 pieces Albacore tuna steaks

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Spring Peas and Fèves

1 cup Fresh spring peas

1 cup Fèves (fava beans), shelled

1 tbs Butter

2 tbs Fresh mint, chopped

Smoked Sablefish

4 oz Smoked sablefish

Champagne + Caviar Sauce

1 cup Champagne

1 cup Heavy cream

2 tbs Caviar

1 tbs Chives, chopped

Method

Preparing the Tuna

Season the Tuna

Rub the albacore tuna steaks with olive oil, salt, and black pepper. Let them marinate for at least 15 minutes.

Sear the Tuna

In a hot skillet, sear the tuna steaks for about 2-3 minutes on each side until medium-rare. Remove from heat and let rest.

Cooking the Vegetables

Sauté the Peas and Fèves

In the same skillet, add butter and melt over medium heat. Add the fresh spring peas and fèves, sautéing for about 5 minutes until tender. Stir in chopped mint and remove from heat.

Making the Sauce

Prepare the Champagne Sauce

In a saucepan, combine the champagne and heavy cream. Simmer over low heat until reduced by half. Stir in chopped chives and season with salt to taste.

Finish the Sauce

Once reduced, fold in the caviar gently and remove from heat.

Plating the Dish

Assemble the Plate

On a plate, place a portion of the sautéed peas and fèves. Top with the seared tuna steak, and drizzle the Champagne + caviar sauce over the top. Garnish with additional chives if desired.