Barton's Recipes

Pole-caught Tuna with cauliflower risotto

Ingredients:
4 steaks of pole caught tuna, 4oz. ea
2 cups of Arborio rice
1/4 cup onion, finely diced
2 cups of white wine
1/2 lb of cauliflower cut into small pieces
1 small jar of black olive paste
2 T of canola oil
1/2 cup of extra-virgin olive oil

Directions:
1. For the tuna: Pre-season generously with salt a half hour before cooking.

2. For the cauliflower puree: Blanch cauliflower in heavy salted water until fully cooked. Strain from water reserving liquid and place cauliflower in a blender. Use just enough blanching water to spin the cauliflower into a puree. Reserve.

3. For the risotto: Sautee shallots in 2 tbsp. extra virgin olive oil over medium heat. When translucent, add rice and stir to toast rice for 2 minutes, over medium high heat. Add in white wine and cook until all aroma of alcohol is gone. Add 2 cups water and stir. When all water is absorbed, add another 2 cups of water and repeat process. When water is absorbed, add cauliflower puree and cook
over low heat until incorporated into a thick, creamy consistency.

4. For the Black Olive Oil: Take 3 tbsp olive paste and vigorously whisk in 3/4 cup olive oil by hand.

5. To cook fish: Brush the tuna with olive oil and season generously with salt at least twenty minutes before cooking and up to an hour before. Using a very hot grill, place
the tuna steaks over the hottest part and cook for about one minute per side or until desired doneness is reached. If using thinner pieces cook for only a few seconds per side.

6. To serve: Spoon risotto into center of low-sided bowl. Slice tuna in half on a bias and place on top of risotto with the doneness showing. Drizzle black oil around the
circumference of the risotto. Garnish with chopped parsley or tarragon.

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