Chef Todd Kelly's Seared Truffle-Marinated Tuna - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef Todd Kelly's Seared Truffle-Marinated Tuna

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Seared Truffle-Marinated Tuna with Wilted Brussels Sprouts, Smoked Bacon, Soy Gelée, and Worcestershire Aioli 

WORCESTERSHIRE AIOLI

2 egg yolks

2 tablespoons Worcestershire sauce 2 tablespoons red wine vinegar

1 teaspoon lemon juice

2 1/2 cups vegetable oil

Kosher salt and black pepper, to taste

TUNA

1 cup white miso

1/2 cup soy sauce

1 tablespoon lime zest

2 tablespoons truffle juice

1/2 cup truffle oil

10 limes, juiced

10 roasted garlic cloves (see below)

6 fillets #1 sushi-grade tuna, about

5 ounces each

2 tablespoons vegetable oil

BRUSSELS SPROUTS

3 pounds Brussels sprouts

4 ounces diced smoked bacon

2 minced shallots

1/4 cup red wine vinegar

CRISPED SWEET POTATOES

1 sweet potato

Vegetable oil, for frying

2 tablespoons soy gelée (see below)

FOR THE WORCESTERSHIRE AIOLI: In a blender, combine the first 4 ingredients, and mix until well incorporated. With the motor running, slowly stream in the oil until emulsified. Season with salt and pepper.

FOR THE TUNA MARINADE: Combine the first 7 ingredients in a blender and mix well. Refrigerate the tuna in the marinade for 3 hours.

FOR THE BRUSSELS SPROUTS: Cut the ends off the Brussels sprouts and separate the leaves.

Render the bacon in a large sauté pan until crispy. Add the shallots and Brussels sprout leaves and gently wilt, about 1 minute. Deglaze the pan with red wine vinegar, remove from heat, and reserve warm.

FOR THE SWEET POTATOES: Peel the sweet potato and cut it into thin slices using a rotating mandolin.* Pour vegetable oil into a large, heavy pot or a deep-fryer and heat to 300 degrees. Fry the potato slices in batches until crispy but not yet brown, about 1 minute for each batch.

TO COMPLETE: Remove the tuna from the marinade. In a hot sauté pan with 2 tablespoons of vegetable oil, sear the tuna on one side for 30 seconds. Flip the tuna and sear for 30 seconds more, or until the outside is caramelized. Remove from heat and reserve.

TO SERVE: Place 2 ounces of wilted Brussels sprouts in the center of each plate and top with a piece of seared tuna. Garnish with Worcestershire aioli, soy gelée, and fried sweet potatoes.

Makes 6 servings

*A rotating mandolin is similar to a standard Japanese mandolin, but is connected to a crank and produces curly-shaped strings of vegetables.

Soy Gelee

1/4 cup soy sauce

1 3/4 cups chicken stock (pg 166)

1/2 tablespoon black vinegar

1-inch piece minced ginger

1/4 minced jalapeño, seeds removed

1 minced scallion

2 teaspoons agar powder

3 sheets gelatin, soaked in cold water until soft

In a sauce pot, bring the soy sauce, chicken stock, vinegar, ginger, jalapeño, and scallions to a simmer. Remove from heat and allow the mixture to steep for 15 minutes. Strain into another pot and discard the solids. Add the agar and bring to a boil, then reduce to a simmer for 2 minutes. Whisk in the gelatin and mix until dissolved. Pour the liquid into a shallow container lined with plastic wrap. Refrigerate overnight, then dice into 1/4-inch pieces.

Soy gelée lasts for 1 week refrigerated in an airtight container.

Makes 2 cups

Roasted Garlic

5 garlic heads

3 tablespoons extra virgin olive oil

1 tablespoon kosher salt

Preheat the oven to 350 degrees.

With a sharp knife, cut off the root ends of the heads of garlic, about a 1/2 inch from the bottom. Transfer to a baking dish and toss with the olive oil and salt. Cover the dish with foil, and bake for 45 minutes or until the garlic is tender. Using the back of your knife, squeeze the garlic out of its skin.

If not using immediately, cover the garlic with olive oil and store in the refrigerator for up to 1 week.

Makes approximately 50 roasted garlic cloves

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