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April 16, 2010

Angler's Kitchen: Grilled Yellowfin Tuna Paillard with English Peas, Asparagus, Whole-Grain Mustard and Toasted Garlic

Cook your catch with SWS and Chef Brandon McGlamery

Serves 4 (as an appetizer)

1 yellowfin tuna (extremely fresh, bloodline removed, center cut)
1 cup English peas, blanched
8 large asparagus, blanched and sliced on a bias very thinly
4 cloves garlic, sliced very thinly
1 cup EVOO
1/8-cup white wine
juice of 1 lemon
De Arbol chiles or Thai chiles, to taste
1/8-cup petite mint leaves

For the Tuna Paillard: Cut the tuna into 4 even slices, each weighing 4 ounces; season with salt and pepper, coat with olive oil and place on a very hot grill; cook for less than a minute or until the tuna is only half-cooked, but do not flip! You want the tuna to be half-cooked, leaving the top of the tuna rare, Place grilled side down on a warm plate.

For the Toasted Garlic Sauce: Place garlic and EVOO in a cold sauté pan on medium high, constantly shaking the pan; when the garlic starts to brown, add the chiles and slowly add the white wine, asparagus, English peas and lemon juice; season and spoon the warm asparagus vinaigrette on top of the tuna. Garnish with a tablespoon of whole-grain mustard, some toasted bread crumbs and the mint. Serve immediately. 

 

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