Seared Tuna with Foie Gras

Chef live

Chef Jacques van Staden

Seared tuna with foie gras, tomato confiture and A balsamic vinaigrette.

Were going to do a seared tuna with foie gras. Now the foie gras you can find it in some of your local stores. You wont be able to get it fresh but you can probably get a frozen it will work for a – if you want to do it at home. We going do tomato confiture and have some baby fennel that we diced really thin, were going to do a quick sauté, the reason why we diced it so thin is fennel is to be a real tough and stringy. So you dice then quick sear it will be fine and baby fennel of course a little bit more thinner than regular fennel.

Were going to mix some spinach with it and then for the tomato confiture we have all the vinaigrettes that were going to do.

So but first lets start with the tuna, now again this are the seared tuna that we have here I’m going to cut a nice piece off. Feuille de bricks something, someone you might be familiar with it, some of you are not familiar with this product. All right what were going to do is, if you can’t find food and break in store, which is sometimes it, should be in the frozen section I think a gourmet food store have should have it. if you cant find this, if you want to use fillet though I mean go ahead you know fillet though will work, it’s probably wont work exactly the same because you can see Feuille de brick real thin, it’s real thin dough it’s like you can applicable. Well I feel that dough same thing but it just, it doesn’t have the wholes like Feuille de brick has.

What I want to do is going to take our tuna and I just want to seasoned our tuna here with salt and pepper this what you want to do, if you do this, don’t too this too much ahead of time. Because the tuna again it will, it will kind of like what you say “Sweat” in the industry and you got to be careful with that. So I seasoned right on here, because or season is going to be in there, okay, take this wrap it close a little bit egg wash and were going to do is just brush it just to keep it close. Now when you do this with as you see I didn’t do the sides because the sides were going to cut off in any case you don’t have to worry about folding that over.

When you do this especially with Feuille de brick you use two sheets. And the reason is if you want to have the set for at an hour or two hours one sheets tends to a you will see it will kind of bubble up and it’s not as firm. Now we are going to do two sheets here and then were going to roll it again. This when used here you’re going to see it’s going to be nice and crispy. And I’m going to go ahead and cut this size off because you’re not going to use that and then were going to set this aside. And I’m going to go with it and start our tomato vinaigrette.

So you see here the tuna really nice and wrap your going to see it, it is a hot pan. Lets put this aside for the tomatoes, chop them is what I’m going to do here of a pan it’s a little bit of a – I put the lid on just so start getting hot. So were going to put the tomatoes in and turn that up. And basically what you want to do is just your going to ask, add all your ingredients to this we have some red wine vinegar and then I have some rice wine vinegar again here. The shallots again just for flavor were going to add a little bit garlic to that and I have some chopped ginger and then a little bit sugar that we are going to add to this. And now this dish what we are going to do is simmer it and we’ll simmer it probably for about this will take about half an hour.

And we’ll cook to what we have over here which is basically a tomato jam. So we’ll let that cook there and we have this product that is ready here, if you can look at it and it’s real nice sweet and sour taste and it goes wonderful with the foie gras and the tuna when we stir it up. The foie gras here is, you have two loaves coming together and what we do we just kind of break the loaves apart, to be a little part and then I’m just going to cut the tip off when you do foie gras you got to be careful. I mean this foie gras is kind of almost room temperature so it’s cuts easier if not you can use a knife put your knife in hot water dip in hot water and then cut the foie gras and it cuts much easier.

And go ahead and cut a couple of pieces off here the pan is already hot here for our tuna so a little bit oil here and make sure – you don’t want this at the smoky point. You want it hot but not at smoky point. Because what is going to happened you will sear this before it will break too fast it will crisp and put in brown too fast and a tuna won’t be cook yet. Okay, and please make sure you seasoned this, I mean if you want to season afterwards you could but usually the seasoning doesn’t stick to the Feuille de brick so you want to make sure, you seasoned the tuna.

So while that’s getting hot, okay I’m going to turn this pan up here, so as what I will going to do, tuna right here. You got to fennel and the spinach right there it will just going to be our vegetable and then were going to have the f Feuille de right here.

Now here is the other kicker what are you going to do, you need to make a vinaigrette quickly because we have sweet and sour there I’m going to do a little bit of vinaigrette, balsamic this is a kind of aged balsamic. So when you come up closer you will see it’s a little bit thicker than the regular balsamic vinaigrette, you know, so this one little bit more expensive but good quality vinaigrette. Again you can ask why vinaigrette we want a little bit of sweet and sour sauce for this tuna and for the foie gras that were going to use. Just mixed the balsamic and the Dijon together and again mix them well.

Now like I said before if we have the immersion hand blender, be my guest it is much, much, much easier than whisking it by hand. A little bit black pepper, a little bit salt, stir it in and were ready to go, this time with that tuna. Side here is the side that you close it on because you want to go that side down first so it kind of seals on that side, all right. So were go ahead and put the lid one and all the vegetables are ready too in the back also a little bit oil. And we go ahead smoking point and we add our fennel and then at the same time I’m going to put a little bit salt and pepper in here, all right then. So the tuna be careful now I can see a little bit on the side, its start browning but in the bottom I know its not probably around there. They’re done it’s just going to be quick sear all right. We’ll go over here the foei gras nice piece don’t cut it too think because if you cut to thick and you to cook it in the oven again and we don’t want to go through that state.

So just you’re going to seasoned the foei gras here and were going to sear all four sides, I’m actually show you how this thing end up in the pan too, all right. Turn it, it’s getting ready now, turn it down just a little bit and then last minute you’re going to through a spinach in there. Turn the tuna up now this is, it takes some coordination but you can do a bunch of things you can do separately you know you can do the fennel first have it ready or you can do the foie gras you and you got to do it last. So that’s definitely if you take the last minute. One important thing with foie gras, when you cook foie gras like I said make sure be careful of you know the smoke alarm it’s really, it’s going to make a lot of smoke. So let us see our tuna now, I said you got to see all sides which way you usually do is take this and just stand it up on the side here and balance it like that so that way it turns up nice. Again this tuna is going to be medium rare I know it’s going to cook in the pan for while but it will be medium rare.

So just, go ahead, were going to ahead, and seal it for that. Again no oil in the pan because there is enough fat in foie gras that you can sear up, so just put this straight down put it down, put it down in the pan. And this pan is like a good medium hot temperature all right, that’s coming off of it, be very careful because it browns up real fast you see there not yet, you want to take it maybe a little bit further but at time you can keep it here. I mean this one you can see start spreading all the fat, you know if you over cook the foie gras you will see that is real a rubbery taste and you don’t want.

Tuna nice crispy on the other side, flip it over and this thing ends in the other side, the reason why we do this so it’s crunchy all over. All right, here is our tuna what we’ll going to do is, we took it out of the pan see nice and crispy all over. Our foie gras when you take your foie gras out of the pan too make sure, you put in a paper towels to be drain. So we slice the foie gras and what we have here we got nice medium rare foie gras and the reason why you use a shredded knife is you got to cut throw the Feuille de brick if you use a regular knife it won’t work because you need that edge to cut through it, all right.

We finish off with the fennel here, I’m just going to add a little spinach to it, give it a salt and pepper always the season in it everything, stir this together. You know of course obviously if you want to do like a real gourmet meal you know, we could plate it, you know, in different ways. I mean you could use a ring hold if you want to do it and just stuck up the tuna around here. And then I’m going to have foie gras, I’ll have three pieces of foie gras sitting on a tuna if you want to do just one piece that’s fine, do that and you will have a nice piece of foie gras right here and do like a moon just like that so can test taste it. Just nice to be a piece of foie gras and then we have vinaigrette around and that’s it.


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