restaurant week - recipes tuna au poivre with caramelized cauliflower, bacon– red wine sauce

restaurant week - recipes tuna au poivre with caramelized cauliflower, bacon– red wine sauce

Restaurant: Tavern on the Green
Chef: Brian Young

Ingredients for Tuna au Poivre with
Caramelized Cauliflower
1 tablespoon Szechuan peppercorns
1 tablespoon black peppercorns
1 tablespoon white peppercorns
1 tablespoon pink peppercorns
1 tablespoon whole coriander seeds
2 pounds ahi tuna, cut into four pieces
1 head cauliflower
½ cup nonfat milk
½ cup water
1 shallot, peeled and thinly sliced
½ teaspoon salt
¼ teaspoon ground white pepper
4 tablespoons olive oil
2 cloves garlic, peeled and sliced thin
Pinch of hot red pepper flakes
1 head escarole—cleaned, drained and torn into
large, salad-size pieces

Directions for Tuna au Poivre with
Caramelized Cauliflower
1. Spread the peppercorns and coriander on a
cutting board and with the back of a sauté pan,
crush until coarsely cracked.
2. Coat the tuna pieces with the spice mixture,
pressing the peppercorns into the flesh.
Refrigerate.
3. Break apart head of cauliflower. Choose four half-
fist-size pieces and set aside. Thinly slice the
remaining cauliflower and place in a medium pot
with milk, water and shallots. Cover and cook on
medium heat for 20–25 minutes or until tender.
Puree cooked cauliflower in blender, adding the
1/4 teaspoon salt and ground white pepper.
4. Sauté the four large cauliflower pieces in 2
tablespoons of the olive oil until golden brown.
Remove, drain on paper towel, cut each piece
into four and keep warm.
5. In the same pan, add garlic and hot red pepper
flakes and then stir in escarole. Cook until soft,
adding a little more olive oil if needed.
6. In another sauté pan, heat the remaining 2
tablespoons olive oil. Sear peppered tuna for
about two minutes on each side.

Ingredients for Bacon–Red Wine Sauce:
¼ oz pepper bacon, cut into ¼-inch pieces
1 shallot, peeled and diced
1 thyme sprig
8 ounces Merlot, cooked down and reduced to ¼
cup
8 ounces fish stock or low-fat chicken stock,
cooked down and reduced to ¼ cup
1 tablespoon unsalted butter

Directions for Bacon–Red Wine Sauce
1. Render bacon until caramelized. Drain bacon fat,
add shallot and thyme to pan, and cook for 1
minute.
2. Add reduced wine and stock, and reduce again
by half. Whisk in butter until thoroughly
incorporated.
To assemble
Cut each tuna block into three even pieces across
the grain. Place one set of three pieces in center of
each of four plates. Place a scoop of the
cauliflower puree next to last piece and surround
with pieces of escarole and caramelized
cauliflower. Drizzle a tablespoon of sauce over the
tuna.


Serves 4
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