Barton's Recipes
Pole-caught Tuna with cauliflower risotto
Download this recipeIngredients
4 steaks of pole caught tuna, 4oz. ea
2 cups of Arborio rice
1/4 cup shallots, 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:
Season the tuna generously with salt a half hour before cooking.
Blanch cauliflower in heavy salted water until fully cooked. Strain reserving cooking liquid and place in cauliflower in a blender. Use just enough blanching water to spin the cauliflower into a puree. Reserve.
For the risotto, sauté shallots in 2 tablespoons 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 1 cup of water and repeat process. When water is absorbed, add cauliflower puree and cook over low heat until incorporated into a thick, creamy consistency.
For the black olive oil, spread olive paste on a cookie sheet and place in 300 degree oven. Turn oven off to pilot setting and leave in oven for 10 hours. Olive paste should be completely dry. Add olive paste and mustard in a blender with 1 tablespoon of cold water. Begin to puree on low speed gradually increasing the speed. Slowly drizzle in the canola oil until it is fully incorporated. Make sure to brush the sides of the blender so that everything is pureed and there are no bits clinging to the container. Alternatively, take 3 tablespoons olive paste and vigorously whisk in 3/4 cup olive oil by hand.
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.
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.
Pair with Brancott Terroir Series Festival Block Marlborough Sauvignon Blanc.
Related Seafood:
Yellowfin Tuna - pole and troll caught
Skipjack Tuna - pole and troll caught
Bigeye Tuna - pole and troll caught
Albacore Tuna - U.S. pole and troll caught
Albacore Tuna - pole and troll caught, imported
