Yellow Fin Tuna - FOX 8 WVUE New Orleans News, Weather, Sports

Yellow Fin Tuna

Updated:

YELLOWFIN TUNA

Black Eyed Peas, Heirloom Tomatoes, Okra,  

Roasted Red Bell Pepper & Balsamic Coulis, Jalapeno Corn Crema

 

6 Servings

 

CONFEDERATE CAVIAR

Ingredients:

¼ cup corn, kernels

¼ cup black eyed peas, cooked al dente

¼ cup heirloom tomatoes, small dice

¼ cup okra, sliced

¼ cup red onion, small dice

2 tablespoons garlic, minced

1 teaspoon kosher salt

1 teaspoon black pepper, coarse ground

4 tablespoons white wine

1 tablespoon, extra virgin olive oil

1 tablespoon, butter

 

Method:

Sauté onion and garlic over medium heat for 3 minutes. Increase the heat and add corn, okra, and peas, sauté 3 minutes more, then add tomatoes and wine cook 2 more minutes. Taste, Season, Taste, Reserve.

 

ROASTED RED BELL PEPPER & BALSAMIC COULIS

Ingredients:

4 large red bell peppers, seeded and chopped

1 large Spanish onion, chopped

10 cloves peeled garlic, minced

1 cup balsamic vinegar

½ cup cane syrup

½ cup vegetable stock

½ cup white wine

To taste kosher salt

To taste black pepper, coarse ground

To taste cayenne pepper, ground

 

Method:

Sauté onion and garlic over medium heat for 3 minutes then add peppers, vinegar, cane syrup, stock, and wine. Cook for 10 minutes. Puree all in blender until smooth. Taste, Season, Taste.

 

 

 

JALAPENO CORN CREMA

 

Ingredients:

1 large Spanish onion, chopped

4 stalks celery, diced

2 cups corn kernels

10 cloves peeled garlic, minced

2 large jalapenos, seeded and diced

2 cups vegetable stock

2 cups white wine

1 cup cream

To taste kosher salt

To taste white pepper, ground

 

Method:

Sauté onion and garlic over medium heat for 3 minutes then add peppers, celery, and corn; sauté 5 minutes more. Deglaze with white wine and then add vegetable stock and reduce liquids by 20%. Reduce heat to low and add cream bring everything to a simmer. Puree all in blender until smooth. Taste, Season, Taste.

 

ASSEMBLY: 

 

Components:

6 pieces of 7 ounce yellow fin tuna

6 pieces of whole okra grilled for garnish

Confederate caviar (see recipe above)

Roasted red bell pepper & balsamic coulis (see recipe above)

Jalapeno corn crema (see recipe above)

1 tablespoon olive oil

 

Presentation:

 

1)  Season and sear tuna to desired doneness using olive oil

2)  Place confederate caviar in a long line on the plate

3)  Slice tuna and shingle on top of confederate caviar

4)  Using a large spoon make swoosh with the pepper coulis on one side of the plate and drizzle the crema on the tuna and on the other side of the plate

5)  Garnish with okra sliced in half on crema side of plate

6)  Repeat steps 1 to 5 five more times.

 

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