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

By Howie

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

Preparation

Step 1

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.