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Season Five

Episode 54: Tuna


CRABAPPLE, ORANGE AND GINGER JUS

2 oranges ½ cup red onion 2 tablespoons ginger 2 crab apples (including juice) 2 tablespoons cilantro 2 tablespoons unsalted butter 2 cups fresh orange juice ½ cup red wine vinegar ½ cup light brown sugar ¼ cup honey Salt and pepper to taste Preparation time is 15 minutes Ease of preparation is easy Zest and segment the oranges, chop the red onion, fine dice the ginger. Peel and core the crab apples. Purée the cilantro. Sauté the red onions in butter in a saucepot until opaque. Add the orange juice and zest to pot with ginger, red wine vinegar, brown sugar, honey, and crab apple juice. Heat until boiling (thicken if desired with cornstarch & water mixture, whisking in a little at a time until the sauce coats the back of the spoon). Simmer for 2 minutes. Add apples and orange segments. Add cilantro and season with salt & pepper. Yield: 6 – 8 servings


TUNA MARINADE

3 cloves of garlic 1 bunch fennel hearts 1 teaspoon fennel seed Salt and pepper 3 pound tuna loin 7 ounces white wine 3 ½ ounces of olive oil 4 lemons Preparation time: 1 hour 15 minutes Ease of preparation is easy Mix garlic, fennel, fennel seeds and salt and pepper and rub into tuna loin. Place tuna in a plastic container with the white wine, olive oil and lemons. Coat loin with marinade and let sit in the fridge for at least one hour. Season tuna and quickly sear on each side for 1.5 minutes or grill for 2 minutes on each side. In either case, tuna should be cooked medium-rare. Yield: 1 ¼ cups


TUNA GRAVLAX CORE

1 ¼ cup sugar ¾ cup sea salt ½ tablespoon black pepper 2 tablespoons maple syrup 1 cup fresh dill 1 tablespoon lemon vodka 2 tuna cheeks Poppy seed honey dressing ¼ cup honey 3 tablespoons cider vinegar 2 tablespoons olive oil 1 small shallot minced 2 tablespoons Dijon mustard Salt and pepper to taste Preparation time is 7 hours and 15 minutes Ease of preparation is easy Mix the sugar, salt, black pepper, maple syrup, dill and vodka together and coat the tuna. To smoke the tuna, use a BBQ. Turn on high heat preferably using maple wood chips. Place tuna in a pie plate, and put on hot coals or burner until heavy smoke curls off the pan. Put the tuna directly on the grill; smoke for 8 minutes with heat turned on low. When the time is up, pull out of the BBQ and let cool for 1 hour until cold. Wrap in plastic, let rest for 6 hours. When cold, cut tuna into thin strips and add to a salad of mixed greens with the poppy seed dressing. Yield: 8 servings