yields 4 servings
Courtesy of Executive Chef David Burke
1 2-lb tuna steak
coarse or kosher salt and freshly ground pepper to taste
2 egg whites, lightly beaten
2 tbsp Dijon mustard
4 tbsp mustard seeds
4 tbsp fresh bread crubs
1⁄2 cup olive oil for sautéing tuna
12 medium shrimp, peeled & deveined
olive oil or ginger oil for sautéing watercress and
corn
2 bunches watercress
1⁄2 cup cooked corn kernels
1 tbsp soy sauce
1 tsp chopped ginger
1 tbsp honey
watercress sprigs
1. Cut steak into 4 portions. Portions will be thick and
look like logs. Season steaks.
2. Combine egg whites and Dijon mustard. Mix well. Coat
tuna steaks with egg mixture.
3. Combine mustard seeds and bread crumbs. Mix well. Coat
tuna steaks with bread-crumb mixture.
4. Heat oil in a sauté pan. Add tuna steaks and
cook over medium heat, turning steaks from side to side
until golden brown on all sides, approximately 30 seconds
on each side, for a total of two minutes. Do not over-cook.
Tuna steaks are best rare to medium-rare. Remove tuna steaks
from pan and keep warm.
5. Season shrimp with salt and pepper and cook quickly
in sauté pan for 1 to 2 minutes, turning until shrimp
are firm. Remove from pan and keep warm.
6. Season shrimp with salt and pepper and cook quickly
in sauté pan for 1 to 2 minutes, turning, until shrimp
are firm. Remove from pan and keep warm.
7. Drain oil from pan and wipe clean with a paper towel.
Add olive oil or Ginger Oil to pan. Add watercress and corn.
Stir to mix. Add soy sauce, ginger and honey and cook, stirring,
for 30 seconds. Season to taste.
1. Place watercress-corn mixture in center of four dinner
plates.
2. With a very sharp knife, cut each tuna steak in half,
on the bias and place on plates.
3. Place 3 shrimp on each tuna steak, linking shrimp together.
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