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Mint Chocolate Chip Ice Cream Dessert
Dish Mint
Looking for recipe on cooking show, I think it was called Cook at Home. They cooked tuna steaks.?
I watched a cooking show this weekend. I think it was called Cook at Home. Trying to find a recipe they did but can't find anything on a show called "Cook at Home" It was a guy and he made Ginger/Mint Tuna steaks and Ginger/mint Salad dressing and a Sushimi dish.
Tuna with Pinot Noir Leeks and Ginger Mint Salsa
Fresh tuna are the most luxurious fish in the sea. The steaks are so fatty and rich that to preserve their flavor they should never be cooked beyond 'medium rare' doneness. Braised leeks have a wonderfully creamy texture that complements the fish perfectly.
Tuna with Pinot Noir Leeks and Ginger Mint Salsa
For the leeks:
2 tablespoons of butter
2 tablespoons of olive oil
4 leeks, white bottoms only, roots still attached, halved lengthwise
1 cup of Pinot Noir or other red wine
2 cups of chicken broth
Salt and pepper
For the salsa:
2 very ripe tomatoes, chopped
1 tablespoon of fresh ginger, grated
1/2 cup of fresh mint, chopped
2 tablespoons of olive oil
1 preserved lemon, minced or the juice and zest of one lemon
Salt and pepper
For the tuna:
1 tablespoon of red peppercorns
1 tablespoon of green peppercorns
1 tablespoon of black peppercorns
Kosher salt
2 six-ounce tuna steaks, 1 inch thick
3 tablespoons of corn oil
Preheat a large sauté pan over medium-high heat. Add the oil and butter and when it foams, add the leeks, flat side down. Pan roast for a few minutes until the face browns and softens. Add the red wine and chicken broth and season with salt and pepper. Cover with a lid, reduce heat and braise at a slow simmer for 30 minutes, until leeks are very soft and braising liquid has reduced and thickened to a sauce-like consistency.
While the leeks braise combine all the salsa ingredients. Have a taste but resist the urge to eat it all before the tuna steaks are done!
Crack the peppercorns in an electric spice grinder or using a mortar and pestle. Don't grind to a powder. Mix on a plate with the salt then press each tuna steak into the mixture, coating both sides well. Preheat a large non-stick pan over medium-high heat, add corn oil and sear tuna steaks for no more than 3 minutes per side. Cook just long enough to form a crust but not long enough to allow the heat to penetrate and cook the center of the fish. Tuna should be rare in the center. Cut into thick slices with a very sharp knife.
Place 2 leek halves in each bowl, fan tuna on top of them and spoon the leek broth over the top. Top with a heaping spoonful of the salsa.
Yield: 2 servings
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