Tuna, Seared Albacore with Wild Mushrooms, Garlic Dark Chicken Jus and Garlic Froth

Tuna, Seared Albacore with Wild Mushrooms, Garlic Dark Chicken Jus and Garlic Froth
Tuna, Seared Albacore with Wild Mushrooms, Garlic Dark Chicken Jus and Garlic Froth

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    x 12 oz Albacore tuna loin, cleaned

  • 1/2

    lb wild mushrooms (enoki, chanterelles, pine)

  • 1/4

    tsp garlic, minced

  • 1

    garlic bulb, peeled

  • 1 1/4

    cups cream

  • 1

    tb honey

  • vegetable oil

  • 1/4

    cup chicken stock

  • 6

    tb unsalted butter

  • parsley & chives, finely chopped

  • salt & pepper

Directions

Roasted Garlic Froth: 1) Start by making a puree of garlic. Add 1 tb honey and 1/2 cup chicken stock to cover. Allow to simmer until garlic is soft. Add 1/4 cup cream and simmer another 5 minutes. Blend mixture then pass it through a sieve. Sauce: 1) Reduce 1 cup cream and 1/4 cup dark chicken stock by 1/2. Add 2-3 heaping tb of garlic puree. Heat and season with salt and pepper. Mushrooms: 1) Clean mushrooms. Into hot pan, place 3 tb butter and saute mushroom. Season with salt and pepper, add parsley and chives. Tuna Loin: 1) Pat dry with paper towel to remove excess moisture. Season with salt and pepper. In hot pan place 2 tb vegetable oil and quickly sear tuna (aprrox 1 minute each side). Cut into slices 1/2 inch thick. To Serve: 1) Spoon mushrooms in centre of large plate. Set tuna slices on top. Pour sauce over the tuna. Using hand held blender, froth roasted garlic sauce and spoon over tuna.

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