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

Procedure:
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

Procedure:
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

Procedure:
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.

Assembly:
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