Cedar Plank Tuna
Serves: 6
Leola Gaylord
1 January 1970
Based on User reviews:
56
Spice
48
Sweetness
40
Sourness
45
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1
Salt1 tbsp
Fennel Seed2 tbsps
Extra-Virgin Olive Oil1 cup
Butter1 cup
White Wine6 cups
Milk2 cups
Polenta (quick cooking)2 cups
Walnut (toasted)1 cup
Grated ParmesanDirections:
1
Preheat oven to 500 degrees F
2
Immerse cedar planks in water and soak for at least 4 hours or overnight
3
Once oven is hot preheat the plank for 5 minutes prior to starting the tuna
4
Heat a large saute pan over high heat
5
Season the tuna on all sides with salt and pepper then rub with olive oil
6
Place 2 tablespoons of olive oil into the hot saute pan
7
Sear the tuna on 1 side until well browned, about 4 to 6 minutes
8
Remove from pan placing onto the preheated cedar plank seared side up
9
Place on a half sheet pan
10
Place into the oven and roast 2 minutes (for medium rare), or until desired doneness
11
Heat large saute pan over medium heat, toast the fennel seeds, until lightly brown and fragrant
12
Place olive oil and butter into the heated pan, once the butter melts and starts to brown add the thinly sliced fennel and shallot
13
Season fennel with salt and pepper, to taste
14
Cook until the fennel becomes somewhat soft and starts to brown, about 8 minutes
15
Finish with the chopped parsley
16
Set pan aside and keep warm until ready to plate
17
Shrimp Vinaigrette: Heat large saucepan over high heat
18
Add the olive oil
19
Add the garlic, shallot and chiles, being careful not to burn the garlic
20
Add the shrimp, white wine and orange juice to the pan, cover and lower heat to medium
21
Cook shrimp until they have turned pink, be careful not to overcook them
22
When shrimp are cooked through, remove them with a slotted spoon and place in a bowl
23
Reduce liquid by half, then, finish the sauce with the orange segments, chopped parsley, and butter
24
Walnut Polenta: Heat a large straight-sided pan over high heat
25
Add milk and butter and season with salt and pepper
26
Bring to a boil
27
Slowly whisk in polenta, reduce flame to low
28
Stir for 3 to 5 minutes
29
Fold in half of the chopped walnuts
30
Season with salt and pepper
31
Assembly: Place some of the sauteed fennel on the cut cedar plank
32
Slice tuna and arrange on top of fennel
33
Place plank on half of a rectangle plate
34
Spoon shrimp vinaigrette over tuna
35
Spoon polenta into cast iron casserole
36
Garnish with grated Parmesan and grate the remaining walnuts, over the polenta, and drizzle with walnut oil
37
Place casserole on the other half of the plate
38
Repeat procedure for the remaining portions