Seared Tuna with Crispy Leek-Cilantro
Salad and Raspberry-Red Pepper Jelly

By Chef Matthew Bousquet, Mirepoix Restaurant
Sonoma County. CA

Serves: 4

Tuna Ingredients:
Fresh Tuna (cut into strips)
Salt and Pepper

Cut into 2 in strips. Season with salt and pepper and sear in a very hot Teflon pan for 30 seconds per side.

Salad Ingredients:
1 Leek (white part only, julienned)
1/4 cup Cilantro (washed and leaves picked)
2 tbls. Rice Wine Vinegar
2 tbls. Canola Oil (plus some to cook leeks with)
TT Salt and Pepper

Heat oil in a heavy bottomed pot to 350 degrees. Add leeks and cook to a golden brown. Remove from heat and drain excess oil on paper towels. Combine vinegar, oil, salt and pepper in a mixing bowl. Just before assembly, add the leeks and cilantro and toss.

Jelly Ingredients:
1/2 cup Raspberries Red Pepper
1/2 cup Water (warm)
1 tbls. Lemon Juice
1 tspn. Gelatin
TT Salt and Pepper

Combine raspberries and red pepper in a blender with half of the water and puree. Bloom gelatin with the remaining water, then combine with the puree, salt and pepper. Refrigerate until needed.

Place the jelly on the cracker. Top with the tuna, thinly sliced. Finish with a bit of the salad and serve.

Other Great Chef Recipes:
Braised Pork Belly with a Spinach-Onion Stew
and a Caper-Raisin Sauce

Cracker Bread

Crimson Lentil encrusted Diver Scallop
with Fingerling Truffle Potato Salad, Caviar and a Cucumber Vinigrette

Duck Confit and Wild Mushroom Ragout

Grilled Flatiron Steak with Crispy Onions, Creamed Potatoes,
Cabernet Franc Butter & Green Peppercorn Oil

Red Wine Poached Pears with a Mache Salad,
Blue Cheese Mousse & Toasted Black Mission Fig Bread

Seared Foie gras with Vanilla Brioche, Granny Smith Apple Slaw

Seared Tuna with Crispy Leek-cilantro Salad
and Raspberry Red Pepper Jelly

Other Related Links:
Mirepoix Restaurant

Chateau Felice

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