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Receta Coriander Tuna , Parsnip Puree And 25 Year Old Balsamic Vine
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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp. Chopped shallots
- 1 Tbsp. Chopped garlic
- 1/2 c. Cooked green lentils
- 1/2 c. Minced green onions
- 1/2 c. Minced tomatoes, seeded and peeled
- 1/2 c. Veal stock Salt and pepper
- 2 Tbsp. 25 year old balsamic vinegar
- 4 x Tuna, (6 ounces) steaks
- 1/4 c. Extra virgin olive oil
- 1 c. Cracked toasted coriander seed
- 1 c. Parsnip puree, hot
- 2 Tbsp. Minced green onions
- 1/2 c. Sizzled leeks, (fried julienne leeks) Essence
Direcciones
- For the sauce: In a saute/fry pan, heat the extra virgin olive oil. When the pan is smoking warm, saute/fry the shallots and garlic for 30 seconds. Add in the lentil, green onions, and tomatoes. Saute/fry for 1 minute. Season with salt and pepper. Add in the veal stock. Bring the liquid up to a boil and reduce to a simmer.
- Simmer for 2-3 min. Stir in the balsamic vinegar. Reseason if needed.
- For the tuna. Rub each piece of tuna with 2 Tbsp. of extra virgin olive oil and season with Essence. Crust the tuna in the coriander. In a saute/fry pan, heat the extra virgin olive oil. When the pan is smoking warm, saute/fry the tuna for 2-3 min on each side for rare. Remove from the heat. Spoon the sauce in the center of the plate. Mound the parsnip puree in the center of the sauce. Stand the tuna up in the puree. Drizzle the 25 year old balsamic around the plate.
- Garnish with the green onions, leeks and Essence.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 409g | |
| Calories 1348 | |
| Calories from Fat 847 | 63% |
| Total Fat 96.54g | 121% |
| Saturated Fat 12.18g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 52mg | 2% |
| Potassium 2345mg | 67% |
| Total Carbs 114.1g | 30% |
| Dietary Fiber 65.3g | 218% |
| Sugars 5.19g | 3% |
| Protein 37.26g | 60% |
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