Recipe Provided by Chef Georges Perrier
Ingredients:
1 6oz filet of Yellow fin tuna, sushi grade head piece
Salt and pepper
1 tbl vegetable oil
4 oz of seedless water melon
3 leaves of fresh basil
1 tsp olive oil
For the sauce
½ leek
½ fennel
3 shallot
Evo
1/2 btl Gewürztraminer (appx 10 oz)
½ qt vegetable stock
½ green apple
Lemon
1 tsp lecithin
Directions:
1. Cut the leek, fennel and shallot in medium dice and sweating on low heat with the evo, season with salt and pepper.
2. Once the veg is translucent deglaze with the wine, turn heat to high and reduce by 2/3.
3. Add the stock and the apple.
4. Reduce to medium heat and let simmer for 20 minutes.
5. Strain through a fine sieve.
6. Season to taste with salt and pepper and fresh squeezed lemon juice.
7. Add the lecithin and using an upright blender buzz on high to incorporate the lecithin. Set aside.
8. Dice the melon small and warm in a small pot with the evo.
9. Finish with chiffonade basil.
10. In a sauté pan on high heat add the veg oil.
11. Season the tuna with salt and pepper.
12. sear for 20 seconds on each side (this is for rare, cook more if you’d like).
13. Let the fish rest for 2 min and slice thin.
14. In a bowl place the watermelon, lay the tuna on top.
15. Using the upright blender foam the sauce and dress the plate as you wish.
16. Enjoy!
