Adapted
from Bob Kinkead
Published April 2004
Yield: 6 servings
6 each tuna paillards, 5-6 ounces each, 1/2-inch thick
2/3 cup raisins
1 cup port
3 cups breadcrumbs
1/2 cup Parmesan cheese, freshly grated
1/4 cup extra virgin olive oil
1/4 cup clarified butter
1/3 cup extra virgin olive oil
1/8 cup unsalted butter, whole
12 medium mushrooms, quartered
1 pound spinach, picked and washed
1/2 cup pine nuts, toasted
2 cloves garlic, minced
1/4 pound Proscuitto, thinly sliced and cut into julienne
1/2 cup red wine vinegar
1 ounce lemon juice
1/2 cup Parmesan cheese, shredded
1 medium red onion, julienned
Caper Parsley Relish (see recipe)
Salt and freshly ground black pepper to taste
Cut thin tuna steaks (or have the fishmonger do it). Do not buy thick
cuts. Gently pound to 1/2-inch thickness.
In a saucepan, poach the raisins in the port until plump. Drain and
reserve the raisins. Mix the breadcrumbs, Parmesan and olive oil together
with salt and pepper and set aside to bread tuna.
Mix the olive oil and the clarified butter. Salt and pepper the tuna
paillards and dredge in the oil-butter mixture. Dip again into the
breadcrumbs, thoroughly coating both sides.
In a sauté pan over medium-high heat, add a little oil and
when hot, the whole butter. Add the breaded paillards and sauté
on one side about 3 minutes until brown and crisp. Turn and cook the
other side until brown and crisp. Keep warm. Make sure not to crowd
the sauté pan. You will probably only be able to cook 2 paillards
at a time. Once paillards are cooked, wipe out the pan, add a little
oil and add garlic and cook 2 minutes. Add mushrooms and sauté
until browned. Add in the spinach, pine nuts and Proscuitto. Wilt.
Remove from the heat.
In a stainless bowl add the raisins, onions, Parmesan and wilted spinach
mixture, dress with the vinegar and toss.
On 6 warm dinner plates, divide the spinach mixture and sprinkle on
the lemon juice. Top each with a tuna paillard and top each paillard
with the Caper Parsley Relish. Serve warm.
Caper Parsley Relish
2 bunches Italian parsley, coarsely chopped
2 lemons, peeled and sectioned, seeded and diced
1/4 cup capers
1/4 cup extra virgin olive oil
1 Tablespoon red wine vinegar
Salt and freshly ground black pepper to taste
Mix everything together.
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