Tim Garton Tuna a la Plancha
Tuna a la Plancha
Tuna Loin 4oz
Mexican chorizo - 0.5oz
Brocollini - 3oz
Caulliflower - 2.5oz
Olive Oil - 1 tsp
In a cold saute pan, place the raw mexican chorizo. let it cook, rendering out all the fat, once the chorizo is cooked thoroughly, place in a blender, with a tsp of the rendered fat, puree until smooth, you may have to use some hot tap water to get a the desired consistency.
Chop up cauliflower, in a salted boiling pot, place cauliflower and let cook until very tender. Remove cauliflower from boiling water, reserve some of the blanching water for puree. Also save the blanching water for the brocollini. Place cauliflower in blender and puree until smooth adding the 1Tbsp of heavy cream, you may need to add some of the blanching water for the desired consistency. Check seasoning. remove from blender and hold at a warm temperature.
Have a bowl with ice water ready. Bring blanching water up to rolling boil. Drop brocollini in the water, let cook for 1-2 minutes. Immediately remove from boiling water and place in ice bath. This will keep the brocollini a nice vibrant green but also halt any further cooking of the brocollini.
Rub the tuna loin with the teaspoon of Olive Oil. Season the tuna loin with Kosher salt and fresh cracked black pepper. get a cast iron skillet VERY hot. A la Plancha means searing at a very high heat. Sear the tuna on all sides for 2-3 minutes per side. I like to serve the tuna rare, this is all personal preference.