Seared Albacore Tuna

Seared Albacore Tuna

Avocado Emulsion, Lentils with Pancetta, Apple, Peas and Lime Foam

Recipe Courtesy of Chef Alana Peckham CRU Restaurant

Ingredients:

· 4-4oz portions of albacore tuna

· ½ cup dried lentils

· 4 cups water

· 3 cloves garlic

· 1 bay leaf

· ¼ cup diced pancetta

· ¼ cup diced apples

· ¼ cup fresh peas

· 2 tsp sherry vinegar

· 1 Tbsp unsalted butter

· salt to taste

· 3 Tbsp Canola oil

· 3 Tbsp unsalted butter

Directions:

· Cook the lentils in the water with the garlic and the bay leaf until the lentils are tender.

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· Drain the lentils, remove the bay leaf and garlic and set the lentils aside.

· Heat a pan over medium heat with the pancetta and allow the pancetta to brown and release its fat.

· Add the lentils, apples and peas and increase the heat to high.

· Add the sherry vinegar, saute the mixture to release the pancetta from the bottom and then add the one tablespoon of unsalted butter.

· Melt the butter into the lentil mixture, add salt to taste and set aside until the tuna is cooked.

· Heat a pan over high heat, add the canola oil, season the tuna with some salt and sear each flat side to achieve a nice golden brown color.

· Drain the oil from the tuna pan, reduce the heat to low and add the 3 tablespoons of unsalted butter and baste the tuna to cook the outer sides.

· Remove the tuna from the melted butter, slice in half and serve immediately with the avocado emulsion, lentils and lime foam.

Avocado Emulsion

Ingredients:

· 3 large egg yolks

· 1 cup avocado oil

· ¼ cup canola oil

· 2 tsp dijon mustard

· 1 Tbsp lemon juice

· 1 small clove of garlic grated

· salt to taste

Directions:

· Combine the egg yolks, lemon juice, mustard, garlic and a pinch of salt into a blender or food processor.

· With the blender or food processor on, slowly drizzle in both oils to achieve and emulsion.

· Season with salt to taste.

Lime Foam Ingredients:

· 1 cup whole milk

· zest of 1 lime

· ½ tsp soy lecitihin

Directions:

· Heat the milk and the lime zest in a pot gently to just before a simmer.

· Add the soy lecithin and foam with an emersion hand blender.

· Serve immediately.