SEARED BLUEFIN TUNA WITH ANCHO-CHILE PANCETTA, MOREL MUSHROOMS AND CRISPY

By akselden

Ingredients

• 3 tbsp grapeseed oil, divided
• 1/2 cup chopped onion
• 1/4 cup chopped carrot
• 1 small leek, chopped (white part only)
• 1 bottle (750 ml) merlot
• 1 1/2 cups tawny port
• 2/3 cup chopped Granny Smith apple
• cup frozen store-bought fish stock,
• thawed
• Salt and pepper to taste
• 1 tbsp minced fresh flat-leaf parsley
• 1 tbsp minced cilantro
• 1 tsp toasted fennel seed, crushed
• 1 tsp toasted cumin seed, crushed
• 2 lb. fresh blue fin tuna
• 2 tbsp unsalted butter
• 1 shallot, minced
• 1 tsp minced garlic
• 3/4 lb. morel mushrooms, cleaned
• 1/2 cup chicken broth
• 1 cup diced pancetta
• 1 small red onion, chopped
• 1 ancho Chile, stemmed, seeded and
• coarsely chopped
• 1 tube (1 lb.) store bought polenta

Preparation

Step 1

Heat 1 tbsp oil in medium saucepan over low heat. Add onion, carrot and leeks; saute until softened. Add Merlot, port and apple. Simmer, uncovered , over medium low heat 1 hour. Strain mixture, discarding solids. Return liquid to pan; simmer until reduced to 1/2 cup. Set aside to cool. Combine fish stock with Merlot reduction; season with salt and pepper.
In small bowl combine parsley, cilantro, fennel and cumin. Brush tuna with 1 tbsp grape seed oil; season with salt and pepper. Rub herb mixture over both sides of tuna. Cover with plastic wrap and refrigerate.
Heat butter in medium skillet over low heat. Add shallot and garlic; saute until softened. Add morels and broth; cook until tender. Season with salt and pepper. In medium skillet saute pancetta until some fat has been rendered. Add red onion and Chile; cook until onion has softened.
Cut polenta in 12 slices. Heat remaining oil in large nonstick skillet over medium heat. Add polenta slices and saute until crispy on both sides. Remove. Place tuna in skillet; sear 4 min., turning once.
To assemble place 2 slices of polenta in center of plate and top with pancetta mixture. Arrange mushrooms around polenta. Overlap slices of tuna over pancetta mixture and drizzle some red wine-fish sauce around the plate.