Grilled Yellowfin Tuna

Recipe Courtesy of Chef Jeffrey Power, Executive Chef of Dettera

Ingredients:

For the Tuna

• 2ea 7oz portions of sushi grade tuna
• 2oz olive oil
• Salt and pepper

For the misto of farm vegetables

• 1ea Red pepper small dice raw
• 1ea zucchini scooped with a small melon baller raw
• 1ea small patty pan squash sliced raw
• ½ cup wax beans cut on a bias about 2 inches long and blanched
• ¼ cup fava beans blanched and picked
• 6ea cherry tomatoes cut in half
• 6 basil leaves chiffonade

For the Nage

• 4oz zucchini
• 1/2 red onion diced
• 2ea tomatoes chopped
• 2 cloves of garlic
• 1ea red pepper
• 4oz parmesan cheese
• 3 qts of water
• 4 sprigs basil
• 2 sprigs tarragon
• Salt and pepper
• 1 teaspoon fennel seed
• 1 teaspoon coriander seed

Directions:
For Nage:

1. In a 4-quart stainless steel pot combine all of the vegetables season with salt and pepper.
2. Cover the vegetables with water and bring to a boil.
3. After the water comes to a boil add the cheese rinds, cook at a simmer for one hour.
4. After one hour add the herbs and spices and adjust the seasonings.
5. Cook for 20 more minutes then pass through a fine mesh strainer.
6. Reserve the sauce for later.

For Vegetables

1. For the wax beans. Bring a pot of salted water to a boil, add the beans and cook until just tender. Remove the beans from the water and shock in ice water.
2. For the Five beans. Remove the beans from the pod, discard the pod and save the beans.
3. Repeat the blanching process from above. After the beans are tender peel the outer layer off of the bean exposing the inner flesh, discard the shells save the beans for the misto.
4. For the Zucchini, using a small melon baller scoop only the flesh and reserve. Note save the trimmings for the nage.
5. For the red bell pepper. Cut the pepper in half and remove the seeds, cut the bell pepper into small dice hold for later.
6. For the patty pan squash, remove the stem of the squash and slice very thin and hold for later.

To assemble the dish

1. Heat a heavy sauté over medium high heat.
2. Season the tuna with salt and pepper, add the olive oil to the pan and sear the fish.
3. To cook the rare sear on all sides for about 1 minute, for more well done fish increase the time of cooking on each side.
4. For the Misto of vegetables. In a sauté pan add 2 cups of the reserved Nage and bring to a simmer. Next add the zucchini and red pepper cook for about a minute, and then add the wax beans, Fava beans and Patty pan squash.
5. Simmer for about another minuet and finish with the tomatoes and basil.
6. Adjust the seasoning as needed.
7. Now remove the Tuna from the pan and pat the oil off of the fish and slice in half.
8. Place the vegetables in a bowl with about half of the Nag for each portion and place the fish on top.
9. Sprinkle with sea salt and serve.