This wonderful recipe is the creation of Chef Paul Warner, Executive Chef at
The Oregon Zoo in Portland, Oregon.
More of Linda's great
Tuna Recipes and also
How To Select, Buy, and Cook Fish.
Seared Tuna with Gingered Plum Ragout
Yields: 6 servings
Prep time: 20 min
Cook time: 2 min
2 pounds fresh skinless Albacore
1 bunch each of
2 teaspoons black pepper
2 teaspoons coarse or sea
Plum Ragout (see recipe below)
olive oil for searing
Basil and cilantro leaves for garnish
* You can substitute Ahi Tuna or Marlin.
Rinse the tuna steaks and pat dry with paper towels. Cut the tuna into long blocks about 1-inch by 1-inch by 4 to 6 inches. Chop basil, cilantro, pepper, and salt together;
rub over fish. Let fish sit for 1/2 hour while you prepare the Plum Ragout.
Using a heavy bottomed sauté pan or a
cast-iron pan, warm the olive oil. Increase the heat to high and place the tuna in the pan. Sear for 1 minute,
then turn over carefully, reducing the heat to medium. Sear the other side for 1 more minute until medium rare.
Do not overcook the tuna or the meat will become
dry and lose its flavor. Remove from heat.
Slice and serve with Plum Ragout; garnish with cilantro and a basil leaf.
Makes 6 servings as a main course or 10 to 12 appetizers.
1/4 cup granulated sugar
6 to 8 large black or dark red plums, cut into 1/8's
1/8 cup good-quality
3 to 4 tablespoons grated fresh ginger (more or less to taste)
1/2 cup finely-minced yellow
1/3 cup julienne red and yellow peppers
1/2 cup red
Salt and pepper to taste
In a hot skillet, sprinkle sugar (it should start to caramelize at once). Add plums, balsamic vinegar, and ginger; stir until coated.
Add onions, red and yellow peppers, and red wine; bring to a boil and simmer until plums are just done and everything comes together. Season to taste with salt and pepper.