Tuna in Carpione with Mushrooms, Pine nuts and Golden Raisins

Recipe courtesy of Chef Piero Premoli at Pricci, Atlanta

 

Yield: 24 servings

Ingredients

Tomato Composta

3 pounds (about 7)   large, ripe tomatoes
3 large shallots, finely minced
6 tablespoons extra-virgin olive oil
3 sprigs thyme, wrapped with twine
Salt

Tuna in Carpione

4 ½ pounds sushi grade tuna (3.5 to 4 oz., depending on appetizer or entrée serving)
9 pounds (about 12) yellow onions, julienned
12 ounces white wine
6 tablespoons pine nuts
6 tablespoons golden raisins
12 ounces white balsamic vinegar
2 tablespoons sugar
Salt and Pepper
2 pounds, 4 ounces shiitake mushrooms
Extra-virgin olive oil
Fleur de sel


Directions

Tomato Composta

Score the tomatoes with a cross and blanch them in salted boiling water for 20 seconds. Shock them in an ice bath to stop the cooking. Peel the tomatoes, and mince the pulp with knife. Set aside. Cook shallots in oil over medium heat until translucent. Add tomatoes, salt, and thyme. Cook for 15 to 20 minutes, until most of the liquid is evaporated. Remove the thyme stems. Makes about 2 ¼ cups composta.

Tuna in Carpione

Cut each portion of tuna into 2 equal sized square-cut portions, season with salt and pepper and sear over high heat in a large non-stick sauté pan for 30 seconds on each side.  Remove from heat and refrigerate.

Cook the onions over high heat in a large pot until they begin to become translucent.  Add the wine and cook until nearly dry, then add the vinegar, pine nuts, raisins and sugar. Reduce the heat and simmer for 10 minutes, or until onions are completely soft.  Remove from the pot and mix in the tomato composta. Season with salt and pepper. Makes about 5 quarts.

Clean and de-stem the mushrooms.  Slice each cap in half and dredge in flour.  Deep-fry the shiitake caps in 400 degree oil until golden brown. Drain on paper towels.

For each serving, to order: Combine ¾ cup tomato- onion mixture and 1 ½ ounces mushrooms in a sauté pan and warm.  Slice 1 portion of seared tuna loin and plate on top of onion and mushroom mixture.  Finish with extra virgin olive oil and fleur de sel.

 

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