Crispy Tuna with Orzo Pilaf and Horseradish Beurre Blanc
by
Tuna
Orzo
Beurre Blanc Sauce
Puree for Tuna
Puree 1 cup of cooked green peas in blender with wasabi, salt, and pepper. Set aside in small bowl.
To Serve
On a square plate, place orzo pilaf on one side of plate, drizzle beurre blanc on other side. Cut tuna in 5 medallions. Garnish top of orzo with pomme gaufrettes.
Yield: 6 servings
- (6) 5 ounces fillets sushi grade tuna (cut into logs)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup peas (cooked)
- 1 teaspoon wasabi paste
- 6 sheets of brick dough
- 1 tablespoon peanut oil
Orzo
- 1 pound orzo
- 1 medium onion, diced
- 3 tablespoons butter
- 1 bouquet garni
- 2 quart vegetable stock
- Salt and pepper to taste
- 1 cup peas
- 1 cup cherry tomatoes, cut in half
- 1 cup mozzarella, shredded
Beurre Blanc Sauce
- 1 1/2 cups dry white wine
- 1/3 cup white vinegar
- 5 sprigs thyme, fresh
- 5 shallots, sliced
- 2 tablespoons horseradish
- 1/3 cup heavy cream
- 6 ounces butter
- Salt and pepper to taste
Puree for Tuna
Puree 1 cup of cooked green peas in blender with wasabi, salt, and pepper. Set aside in small bowl.
To Serve
On a square plate, place orzo pilaf on one side of plate, drizzle beurre blanc on other side. Cut tuna in 5 medallions. Garnish top of orzo with pomme gaufrettes.
Yield: 6 servings
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Main Dishes
Born and trained in France, Master Chef José Gutierrez offers a surprisingly fresh perspective on French cooking. |