Cast Iron Seared Rare Albacore Tuna Recipe
warm beluga lentils, beets and arugula, celery root puree, crispy leeks, sherry vinegar gastrique
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Ingredients
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Tuna
Beluga Lentils and Beets
Celery Root Puree
Crispy Leeks
Sherry Vinegar Gastrique
Method
Prepare the Tuna
- 1
Cook Beluga Lentils and Beets
- 2
Cook Lentils
In a saucepan, combine beluga lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes or until tender. Stir in the cooked beets and arugula until just wilted.
Make Celery Root Puree
- 3
Prepare Puree
Peel and chop the celery root. Boil in salted water until tender, about 20 minutes. Drain and blend with heavy cream, butter, salt, and white pepper until smooth.
Fry Crispy Leeks
- 4
Fry Leeks
Dust sliced leeks with flour. Heat vegetable oil in a frying pan and fry leeks until golden and crispy. Drain on paper towels.
Prepare Sherry Vinegar Gastrique
- 5
Make Gastrique
In a small saucepan, combine sherry vinegar and sugar. Heat over medium heat until sugar is dissolved and mixture thickens slightly, about 5 minutes.
Plate the Dish
- 6
Assemble
On a plate, spread a layer of celery root puree, top with lentil and beet mixture, place the seared tuna on top, and garnish with crispy leeks. Drizzle with sherry vinegar gastrique before serving.
