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Smoked Albacore Tuna Recipe

Inspired by Ombré

Time1h

Serves2

cauliflower purée, summer squash vierge, potato chips, chanterelles

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Ingredients

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Cauliflower Purée

1 head Cauliflower florets

1/2 cups Heavy cream

2 tbs Butter

1/2 tsp Celtic sea salt

to taste black pepper

Summer Squash Vierge

1 Yellow squash

1 cup Cherry tomatoes

3 tbs olive oil

1/4 cups Fresh basil

1 tbs ReaLemon lemon juice

to taste Celtic sea salt

Potato Chips

2 Russet potatoes

3 cups Tuscany sunflower oil

to taste Celtic sea salt

Chanterelles

1 cup Chanterelle mushrooms

1 tbs Butter

1 clove Garlic, minced

to taste Celtic sea salt

Smoked Albacore Tuna

2 fillets Albacore tuna

1 tsp Smoked paprika

2 tbs olive oil

to taste Celtic sea salt

Method

Cauliflower Purée

1

Prepare the Cauliflower

Steam the cauliflower florets until tender, about 10-12 minutes. Drain and transfer to a blender.

2

Blend

Add heavy cream, butter, salt, and pepper to the blender. Blend until smooth and creamy. Adjust seasoning as needed.

Summer Squash Vierge

3

Prepare the Squash

Slice zucchini and yellow squash into thin rounds. Halve the cherry tomatoes.

4

Mix Vierge

In a bowl, combine the zucchini, yellow squash, cherry tomatoes, olive oil, basil, lemon juice, and salt. Toss gently and let sit for 15 minutes.

Potato Chips

5

Slice and Fry

Thinly slice the russet potatoes. Heat vegetable oil in a deep pan over medium heat. Fry the potato slices in batches until golden and crispy, about 3-5 minutes per batch. Drain on paper towels and season with salt.

Chanterelles

6

Sauté the Chanterelles

In a skillet, melt the butter over medium heat. Add minced garlic and chanterelle mushrooms. Sauté for 5-7 minutes until mushrooms are tender. Season with salt.

Smoked Albacore Tuna

7

Season and Cook

Rub the albacore tuna fillets with smoked paprika, olive oil, and salt. Grill or sear in a hot pan for about 2-3 minutes on each side for medium-rare.