Pan Seared Tuna with Roasted fingerling potatoes, artichokes, fennel and heirloom tomatoes with arugula, oven dried tomato pesto and honey basil vinaigrette
Roasted Fingerling Potatoes, artichokes, fennel and heirloom tomatoes
2 # Fingerling potatoes
1 ea. Fennel bulb
1 can Artichoke hearts, rinsed and drained
1 pint Heirloom cherry tomatoes
½ cup Olive Oil
1 tsp. Ground black pepper
2 cups Arugula – to use later in recipe
Pre-heat oven to 425 degrees
Wash potatoes, fennel and tomatoes
Cut potatoes and tomatoes in half lengthwise Slice fennel in half from the stem top down to the root end. Remove the tough core by the root end, and any tough stems Slice fennel in 1.4 inch pieces Quarter artichoke hearts In a metal bowl, add fingerling potatoes, ¼ cup olive oil, salt and pepper and toss.
Place on a small sheet tray and roast in oven for 15 to 20 minutes or until cooked through.
In the same metal bowl, add fennel, artichokes, tomatoes, ¼ cup olive oil and toss.
Place on a sheet tray and roast for 10 - 15 minutes.
Remove from oven and let rest.
Oven Dried Tomato Pesto
2 pints Cherry or grape tomatoes, washed and cut in half lengthwise
¼ cup Olive oil
1 tsp Salt
1 tsp Pepper
Pre-heat oven to 250 degrees.
In a metal bowl, toss all ingredients until coated Place on a small sheet tray, cut side up, and roast for 45 minutes Rotate tray every 15 minutes until caramelized Remove from oven and let cool.
1 cup Parmesan Cheese, grated
2 cups Basil leaves
1 cup Pine Nuts, toasted
3 Tbsp. Garlic, minced
1 Tbsp. Ground black pepper
1 cup Olive Oil
In a food processor add tomatoes, oil, parmesan, basil, pine nuts, garlic and pepper.
Mix or pulse mixture until almost smooth. You should be able to see all ingredients in pesto mixture Transfer to a bowl
2 # Ahi tuna, cut into 4 oz. portions – keep in refrigerator
Honey Basil Vinaigrette
2 oz. Basil leaves
3/4 cup Honey
1 cups White balsamic vinegar
1 Tbsp. Salt
½ tsp. Ground black pepper
2 cups Olive Oil
In a blender, add basil, honey, vinegar, salt and pepper On slow speed blend ingredients Slowly add olive oil until emulsified Transfer to a bowl
Now that all ingredients and recipes are ready, you can put the dish together
In a short stock pot or rondeau, add ¼ cup grapeseed or vegetable oil over medium heat Add fingerling potatoes and fennel, artichoke and heirloom tomato mixture Saute for 10 minutes, stirring frequently After 10 minutes, add 2 cups arugula and 2 Tbsp. oven dried tomato pesto Mix until everything is incorporated and coated Turn heat to medium low heat, stirring frequently Cook until tuna is done
In a non-stick pan, heat grapeseed or vegetable oil over medium heat Lightly coat tuna steaks with a little basil vinaigrette Season with salt and pepper Sear steaks for two minutes on each side for medium rare Cook longer for more well done tuna Once cooked to your liking, place tuna on a cutting board to rest
Place potato fennel mixture in middle of plate or platter Slice tuna in half or smaller pieces and place around potato fennel mixture Drizzle tuna with honey basil vinaigrette Enjoy!!