Porcini Crusted Tuna with White Bean Ragout and Spinach
Date Added: Dec 1, 2010 Fusion Appetizers
Description
Tuna coated with ground porcini mushrooms served with a white bean ragout and sauteed spinach. Chef Dan's Porcini Crusted Tuna recipe will impress your friends and family.
Ingredients
- 1 Cup(s) Porcini Mushrooms, dried
- As Needed Salt & Pepper
- 8 Ounce(s) Weight Tuna Steak, 3/4" thick
- 1 Table Spoon(s) Olive Oil
Directions
- Add dried porcini mushrooms to a food processor or spice grinder and grind
- Strain through a fine mesh sieve to reserve dust
- Season dust with salt and pepper
- Dredge tuna steak in dust
- Add olive oil to a saute pan on high heat
- Once smoking hot, add tuna and sear on both side for about 20 - 30 seconds, depending on preferred doneness
- Slice tuna 1/4" thick on the bias
- Plate up white bean ragout and top with sauteed spinach
- Fan out tuna on plate
- 6 Ounce(s) Weight Fresh Spinach, stems removed
- 5 Each Garlic Cloves, smashed
- 1/4 Cup(s) Olive Oil
- To Taste Salt & Pepper
- Add olive oil to a saute pan and heat
- Add garlic cloves to oil and let caramelize until lightly brown
- Once lightly brown, remove garlic with a slotted spoon
- Add spinach to pan and toss to coat in oil
- Saute spinach and season with salt and pepper to taste
- Remove from heat and set aside
Sauteed Spinach
Ingredients
Directions
- 3 Table Spoon(s) Butter
- 1/4 Cup(s) Red Onion, minced
- 1/4 Cup(s) Carrot, minced
- 1/4 Cup(s) Celery, minced
- 1 Pinch Red Pepper Flakes, crushed
- 1 Cup(s) White Beans
- To Taste Salt & Pepper
- 1 Table Spoon(s) White Wine
- Add 2 tablespoons of butter to a saute pan
- Once melted, add onion, carrot and celery
- Saute until translucent and soft
- Add a pinch of red pepper flakes
- Add white beans and white wine
- Season with salt and pepper to taste
- Melt in another tablespoon of butter and mix to combine
- Remove from heat and set aside
White Bean Ragout
Ingredients
Directions
