Seared Tuna in a Crespelle Blanket with Champagne® Mango Sun Sauce

Ingredients:

  • 4 Tuna steaks 4oz. Each
  • 1 tbs kosher salt
  • 1 tbp cracked black pepper
  • 3 tbs Canola oil
  • 1 avocado peeled, pitted, halved and sliced
  • 1 head of radichio shredded
  • 1 tbs minced garlic
  • 1 cup mung bean sprouts
  • 8 black olives pitted and sliced
  • pinch of kosher salt
  • pinch of cracked black pepper
  • 1 yellow bell pepper
  • 1 shallot minced
  • 1/2 cup vegetable stock or water
  • 1/4 cup dry white wine
  • 2 lbs Champagne® mangos, peeled, seeded and chopped
  • 1 tbs rice wine vinegar
  • 2 tbs chopped fresh basil
  • 1 tbs minced garlic

Instructions:

 

Serves 4 (6oz portions)

Season each side of every tuna steak with salt and pepper. Heat saute pan over med-high heat. Add 2 tbsp oil, then tuna steaks. Sear on each side, 1 1/2 minutes per side, med-rare). Remove from pan and reserve keeping warm (oven set at 190º will keep fish warm).

Heat sauce pan over med-high heat. Add 1 tbs of oil and shallots. Saute for 2-3 minutes. Now, add vinegar and allow to cook until dissipated about 3 minutes. Add wine and allow to reduce by 3/4. Pour in stock or water and simmer over medium heat for 15-20 minutes. Add basil, stir and remove from heat.

Place sauce in a blender, puree and strain through a mesh strainer and reserve. (Add salt and pepper to taste).

Heat non-stick skillet over medium heat and add radichio, bean sprouts, olives and garlic. Season with salt and pepper. Cook until radichio is limp (about 2-3 minutes) and remove from pan and reserve.

Crespelle Method

  • 3/4 cup unbleached all-purpose flour
  • 1/2 tsp salt
  • 3 eggs
  • 1 1/2 cup milk
  • 3 tbsp olive oil
  • 5 tbsp Canola oil for cooking

Place flour, salt, eggs, milk and 3 tbsp olive oil in food processor or blender and puree until smooth. Pour into bowl and allow to sit covered with plastic wrap for 30 minutes.

Heat 7 inch non-stick skillet over med-high heat and brush with Canola oil. Ladle 2oz of batter into pan and swirl around to evenly coat bottom of pan working quickly before the batter solidifies.

Cook until batter firms and browns (30 seconds) around the edges. Loosen with metal spatula by running under edge and flip cook for 5 seconds and remove. Continue until all batter is gone. Should yield 15 allowing for complications.

Note: Pasta can be cooked in advance and then refrigerated for 3-4 days or frozen until needed.

Assembly: Slice each tuna steak and reserve individually.

Place crespelle on plate and layer 1/4 of sliced avocado on top followed by radichio mixture. Then, place the sliced tuna and roll up into a tube. Slice on an angle \ down the center. Rest one half on top of the other and nape with sun sauce and serve.

This recipe was created for the Champagne® mango by Chef Lonnie Varisco, Headmaster at Culinary Institute of New Orleans.

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