Yellowfin Tuna

Mushroom Escabèche, Spiced Parsnip, Yuzu-Caviar Vinaigrette

Chef Pete Smithing of Delaware North at SunTrust Park | Atlanta
Yield: 4 servings

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Adapted by StarChefs | February 2018

INGREDIENTS

Asian Marinade:
1 pound sushi grade yellowfin tuna
1 cup low sodium soy sauce
1 cup orange juice
½ bunch cilantro, finely chopped
1 tablespoon coriander seeds, toasted
1 shallot, thinly sliced
1 clove garlic, crushed
1 tablespoon cracked black peppercorns
1 bay leaf

Mushroom Escabèche:
2 tablespoons olive oil
1 cup cultivated mushrooms
Salt
Black pepper
1 tablespoon minced shallot
½ cup apple cider vinegar
¼ cup dry white wine
1 bay leaf
¼ bunch parsley, finely chopped
1 clove garlic, crushed
1 tablespoon extra virgin olive oil

Parsnip Purée:
2 medium parsnips, peeled and coarsley chopped
½ cup heavy cream
½ clove garlic, crushed
1 pod star anise, ground
1 pinch saffron
Salt
Black pepper

Yuzu-Caviar Vinaigrette:
½ cup yuzu juice
½ cup lime juice
1½ tablespoons Dijon mustard
½ teaspoon sriracha
3 cups blended olive oil
Salt
Black pepper

To Assemble and Serve:
2 tablespoons olive oil
Salt
Black pepper
Ground toasted coriander seeds
Small dollop Osetra caviar

METHOD

For the Asian Marinade:
In a nonreactive container, combine all ingredients; marinate at least 4 hours, or up to overnight, in refrigerator.

For the Mushroom Escabèche:
In a hot pan with oil, sauté mushrooms until toothsome, season with salt and pepper, and cool. In a bowl, combine remaining ingredients plus ¼ cup water, add mushrooms, cover, and refrigerate overnight. 

For the Parsnip Purée:
In a pot, combine all ingredients, bring to boil, decrease heat, and simmer 30 minutes. Transfer mixture to a Vitamix blender; purée. Season with salt and pass through a chinois.

For the Yuzu-Caviar Vinaigrette:
To a Vitamix blender, add juices, Dijon, and sriracha. While blending, stream in oil. When emulsifi ed, season with salt and pepper; cool. 

To Assemble and Serve:
In a sauté pan over high flame, heat olive oil. Drain tuna and pat dry. Season with salt and pepper and coat tuna with coriander. Quickly sear tuna, browning all sides; cool. Fold caviar into vinaigrette. Slice tuna and serve over a swoop of Parsnip Purée. Top with Mushroom Escabèche and drizzle with Yuzu-Caviar Vinaigrette.

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