by Ronald Collins

Created on: March 30, 2010

Seared Ahi Tuna is one of those dishes that so simple to do yet rarely do people take the five minutes it takes to prepare it.  This recipe is for an Asian-inspired dish with a touch of French that is simple yet impressive.  I'm using Shitake mushrooms but they can be pricey and can be substituted with regular button mushrooms also.

Seared Black Peppercorn Ahi Tuna with Chai Gastrique and Mushrooms

1 fillet Ahi Tuna

4 oz Fresh Cracked Black Pepper

6oz Shitake Mushrooms

2oz Diced Shallot

6oz Brown Rice Pilaf

For Gastrique:

4oz Dark Brown Sugar

4oz Vinegar                 

1/2 tsp. Orange zest

1oz Orange Juice

6oz Chai Tea

2 Star Anise

1oz Butter

Method:

For Gastrique combine the sugar and water and cook over medium heat or until caramelized. Add zest, juice, chai, and star anise and stir until the sugar is dissolved and sauce is smooth.  Add the stock, mount with 1/2oz butter, and reduce until the sauce thickens to nappe and reserve.  Nappe means that when you draw a line through the sauce across the back of the spoon with your finger the line holds. In a separate sauté pan sauté sliced mushrooms in ½ oz butter and diced shallot for 2-5 minutes over medium to medium high heat. Add Gastrique until pan sauce is smooth and glossy and mushrooms cooked through then turn off heat. Press tuna in fresh-cracked black peppercorn and pan sear rare over high heat with a little olive oil. This should only take approximately 1-3 minutes on each side.  Slice in half diagonal and on the bias and serve stacked over rice pilaf. Spoon mushrooms and chai Gastrique around outside of plate.

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