Pan Seared Foie Gras And Yellowfin Tuna Heirloom T... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This dish combines sweet, spicy, acidic, and rich flavors into a bold dish. Ingredients:
6 ea., 1.5 to 2 oz. foie gras |
12 oz. sashimi grade yellowfin tuna |
2 ea., brandywine heirloom tomatoes, cores removed and cut into chunks |
1 tbsp. shallot, chopped |
2 oz. spanish extra virgin olive oil |
2 tbsp. sherry vinegar |
6 slices maui gold pineapple |
2/3 cup chicken stock |
4 tbsp. unsalted butter |
1 tsp. lecithin |
prepared roasted aji amarillo pepper sauce |
1/2 cup micro arugula |
canola oil for searing |
kosher salt |
fresh cracked pepper |
Directions:
1. In a blender, combine the tomato, shallot, oil, and vinegar. Puree until very smooth, season to taste with salt, and pass through a fine chinois to remove any seeds and skins. Reserve.
2. In a sauce pan, heat the chicken stock and butter until 160 degrees. Whisk in the aji amarillo to taste and whisk in the lecithin. Season to taste with salt and reserve.
3. Heat canola oil in two saute pans until smoking. Season the foie gras with kosher salt, and the tuna with kosher salt and pepper. Sear the foie gras for about 1 minute per side, and the tuna for about 30 seconds per side and remove proteins from the pans. Slice the tuna into 1/4 slices
4. Heat the yellow pepper foam and using an immersion blender, aerate the liquid until it foams.
5. To plate, streak some of the vinaigrette on a plate. Lightly season the pineapple with salt, and lay it on the vinaigrette. Layer the foie gras and the tuna on the pineapple. Add the foam, and finish with the micro arugula.
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