Seared Bluefin Tuna with Avocado Crema | Cooking With Gas

Cooking With Gas
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SEARED BLUEFIN TUNA

Bret
Bret Thompson

Bret Thompson

Pez Coastal Kitchen

Serves 4

Ingredients

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  • Seared Bluefin Tuna

    • 1 lb sushi grade bluefin or ahi tuna, cut into 4 individual blocks.
    • 1 jar BOOM chile + lime spice OR salt and pepper,
    • 1 lb green beans, rinsed, cut off stem then cut into 2” pieces
    • 1 lb oyster mushrooms, cut in quarters.
    • 2 shallots, peeled and fine minced
    • 2 tomatoes, ripe, remove seeds and small dice
    • 1 tbsp neutral oil like avocado or olive oil
    • Avocado Crema
    • Truffle Lime vinaigrette

  • Avocado Crema

    • 1 cup Mexican crema or sour cream
    • 1 avocado, perfectly ripe
    • 1 tbsp freshly squeezed lime juice
    • ½ bunch cilantro
    • Salt and pepper

  • Truffle lime vinaigrette

    • ½ cup neutral oil like avocado or olive oil (not extra virgin)
    • 2 tsp white truffle oil
    • 1 tbsp soy sauce
    • 1 tbsp freshly squeezed lime juice

  • Plating

DIRECTIONS

  • Seared Bluefin Tuna

    Heat a medium sized saute pan until very hot, then add the 1 TBSP neutral oil. Season the tuna blocks, then carefully place in pan and sear on all sides, only for 10 seconds per side. Remove from the pan. Immediately after, add the green beans and mushrooms to the pan and cook over high heat for 2 minutes until a bit charred and green beans are tender but still have a bit of bite to them. Place the green beans and mushrooms in a small bowl. Add the tomato dice, shallot dice and drizzle in the truffle lime vinaigrette. Season with a touch of salt and pepper. Taste the mix and adjust seasoning.

  • Avocado Crema

    Place all ingredients into a food processor and process until well blended and smooth, about 1 minute. Season with salt and pepper.

  • Truffle lime vinaigrette

    Whisk all ingredients together

  • Plating

    On one large platter (if eating family style) or 4 separate plates, swipe the avocado cream on the plate to create a round well. Spoon the bean mushroom mix into the middle of the well. Slice the tuna in medium thick slices, then fan on top of the bean mushroom mix. Drizzle a bit more vinaigrette on top of the tuna. Voila et bon appetite!