This dish is all about a specific cut of bluefin tuna. It comes from the top loin, near the skin of the fish, where there are large concentrations of both fat and the sinew that holds it together.
The fat is what makes the dish so good, but the sinew would be unpleasantly tough if raw or rare. So, if we were to saut� or roast this cut, we'd have to overcook it in order to tenderize the sinew, But with the low temperatures available to us when we cook sous vide, we can soften that sinew without overcooking the fish, resulting in tuna that is rich and luxurious, almost in the same way Wagyu beef is. It's extraordinary in flavor and color.
Here we use a combination of a neutral oil, canola, and olive oil for poaching because we've chosen Mediterranean flavors, including olives, for the garnish (straight olive oil would overpower the fish). But on another occasion we take this dish in more meaty directions, changing the garnish, and when we do, we change the fat, using rendered beef fat instead of olive oil.
We often use tomatoes from Peter Jacobsen, who grows some of the most wonderful produce I know of. I realize everyone can't buy from Peter, but I mention him here to underscore the importance of chefs finding, and working with, excellent local purveyors.
This is a very easy dish that feels light and tastes rich at the same time, perfect for summer.
FOR THE TUNA (59.5C for 13 minutes)
Place the tuna in a bag and add the oils. Vacuum-pack on medium, Cook at 59.5 C (1391 F) for 13 minutes. Remove the tuna from the bag and put on a rack set over a sheet pan to drain.
FOR THE GARNISHES: Put the basil seeds in a bowl, cover with 250 grams of room-temperature water, and soak for 1 hour.
With a knife, cut the skin away from the eggplant with inch of the flesh attached to each piece of skin; reserve the remaining eggplant for another use. Trim the edges of the pieces to even them. Lay each section skin side down and trim the flesh to an even thickness. Cut into a brunoise. You need about 30 grams.
Heat a film of olive oil in a saute pan, add the eggplant, and saut? for a minute or so to cook the eggplant without browning. Season with salt and spread on C-fold towels to drain.
Heat about ??? inch of olive oil in a small saucepan until hot. Add the pine nuts and cook for a few seconds, until golden brown. Drain and sprinlde with salt.
Cut the flesh of each olive away in 2 pieces, cutting from top to bottom on opposite sides of the pit. Cut the tomatoes into a variety of shapes: some can be sliced, others cut into wedges.
AT SERVICE: Sprinkle the tomatoes with olive oil. balsamic vinegar.
and flour de sel to taste. Gently toss in the eggplant and olives. Arrange on serving plates, leaving the center free for the tuna. Drain the basil seeds and add to the plates.
Slice the tuna into 1-inch slices. Brush both sides of each slice with olive oil and arrange on the plates_ Sprinkle the tuna with fleur de sel, basil, and the pine nuts.
MAKES 4 SERVINGS
From the Thomas Keller Book.
So as not to breach copyright, this has been set to a private recipe.
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Serving Size: 1 Serving (263g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 243 | ||
Calories from Fat: 213 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.7g | 32 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 15.3g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 0mg | 0 % | |
Sodium 42.3mg | 1 % | |
Potassium 337.2mg | 9 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 3.5g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 243
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