So for dinner tonight The Unplannedchef decided seafood was on the menu. Inspired from her meal last night she chose to elaborate and improve a local restaurant’s tuna entrée and make it her own.
Tonight’s menu includes
•Yellow fin tuna
• Sautéed root vegetables (carrots, parsnip, and red onion)
•Sautéed Baby Spinach
For the tuna, The Unplannedchef decided to pan sear the tuna. Using a combination of freshly ground peppercorn and sea salt for seasoning she then used 1 tablespoon Extra Virgin Olive Oil to sear the tuna giving it a beautiful golden brown edge. Approximately 5 minutes of cooking time, flipping one time. The middle of the tuna should be nice and pink.
The root vegetables take more time to cook and should be started first.
Using a tablespoon of the Extra Virgin Olive Oil, heat the oil and add the parsnips, carrots, and red onion and cook for about 3 minutes on medium high heat until tender. Add 1/4 of a cup of water along with 1 and 1/2 tablespoons of butter (The Unplannedchef makes her own butter using heavy whipping cream and an electric beater), continue cooking at the same temperature until the water is almost evaporated, approximately 5 minutes. Then stir in 1 and 1/2 tablespoons of low sodium soy sauce, 1 tablespoon mirin, salt and peppercorn to taste, and reduce to low heat. The roots should be finished but you will want to keep them warm until it’s time to serve, also the remaining juices will thicken slightly and be used at the end.
Finally, the baby spinach. Using the remaining oil from cooking the tuna, heat the oil to high heat and add spinach, a fresh clove of garlic (thinly sliced), and fresh ginger root. Sauté until just wilted.
Now you’re cooking!
To finish the dish, mound the spinach and lay down a bed of the root vegetables. Slice the tuna into thin cuts and arrange it as you see fit, just make it pretty. Garnish with a sprig of fresh parsley and serve with wasabi. Using the remaining liquid from the root vegetables, drizzle on top of the tuna.
You have just created a culinary masterpiece in less than 40 minutes total prep and cooking time.