By José Gutierrez

Born and trained in France, Master Chef José Gutierrez offers a surprisingly fresh perspective on French cooking.

Crispy Tuna with Orzo Pilaf and Horseradish Beurre Blanc


  • (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
Heat olive oil in sauté pan and brown tuna quickly on all four sides.  Remove from pan and let cool. With a spatula, spread puree on all sides. Cut brick dough in half, roll tuna, cut evenly. In same sauté pan, in olive oil, sauté again until all sides are golden brown. This process should be done very quickly to ensure tuna remains rare.


  • 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
Heat butter and add onion, cook until translucent. Add orzo and bouquet garni. Add stock – bring to a boil, lower heat, cover and cook for 10-12 minutes.  Remove bouquet garni and add cheese, green peas, and cherry tomatoes. Set aside.

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
In small sauce pan, add all ingredients, except cream, reduce by half, add cream, and simmer 3-5 minutes. Remove from heat and whisk in butter. Add salt and pepper to taste. Strain through chinois.

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