What's Cooking: Seared tuna
Chef Guy Reuge, of Mirabelle Restaurant & Tavern
at the Three Village Inn in Stony Brook, shows News 12's Lily Stolzberg how to make seared tuna.
2 loins of tuna sushi quality - 8 ounces each
½ lb shishito peppers
2 Vidalia onions
3 cloves garlic
½ cup olive oil
2 Meyer lemon
1 ½ cups sour cream
1 ½ cups mayonnaise
¼ cup cilantro
1 cup parsley
½ cup chives
½ cup tarragon
4 white anchovies
Salt and pepper
Season and sear loin of tuna on every side (keeping it very rare) and reserve cold.
Cut the shishito pepper one inch long, cut the onions into ½ inch cubes, and chopped garlic. In a large pot already hot add the olive oil, onions, and garlic. color slightly and add the shishito peppers. Season with salt and pepper and cook over moderate heat for 15 to 20 minutes. Transfer the mixture to a shallow dish and refrigerate.
Make the green goddess dressing by adding in a blender anchovies, garlic, parsley, tarragon, chives, lemon juice, mayonnaise, sour cream, salt and pepper.
Process the mixture to have it emulsify and bright green (add a touch of water at the start if the ingredients have a hard time to blend).
Put the mixture through a china cap and reserve.
To serve combine in a bowl the shishito mix with small cubes of avocado, rectify the seasoning, add a touch of lemon juice and mold the mix in a ring mold (3x3).
Pour some green goddess to cover the inside of each plate, pace the ringed mixture in the center, slice the tuna into thin squares, remove the metal ring and display the tuna with slices overlapping each other around the shishito/avocado ragout, and serve.