Rare Seared Yellowfin Tuna

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The tuna is seared with a coating of instant potato flakes to form a light, thin, crust then served with garlic chips and green beans.
Recipe By: Chefs Anne and David Gingrass
  • PrepN/A |
  • TotalN/A |
  • ServesMakes four servings


    • seared tuna
    • 1 1/2 lbs Yellowfin tuna (sushi quality, trimmed of all skin and dark meat)
    • 1 Tbl Minced fresh ginger
    • 1 Tbl Cracked black peppercorns
    • 1 cup Instant potato flakes
    • 1 Tbl Olive oil
    • to taste Salt
    • sauce
    • 1 Tbl Olive oil
    • 1 each Red bell pepper, medium size
    • 1/3 each Jalapeno pepper
    • 4 each Shallots
    • 1 clove Garlic
    • 1-1/2 head Star anise
    • 1/2 stick Cinnamon
    • 7 each Szecuhan peppercorns
    • 5 each Whole black peppercorns
    • 1/4 cup Granulated sugar
    • 1-1/2 each Roma tomatoes
    • 1-1/2 cups Chinese plum wine
    • 2-1/2 cups sake
    • green beans
    • 1 lb Green beans, blanched
    • 2 cup Spinach leaves, washed
    • 10 cloves Fresh garlic, peeled and minced finely
    • 1/4 cup Dried shrimp, minced finely
    • 1 Tbl Jalapeno pepper, seeds removed and minced finely (about 1/2 pepper)
    • 2 Tbls Peanut oil
    • to taste Salt and pepper
    • garlic chips
    • 1/2 bulb Elephant garlic
    • 2 cups Peanut oil
    • to taste Salt and pepper


Heat a saute pan over high heat and add the peanut oil. Add the beans and cook over high heat until the beans become sift and begin to wrinkle. Add the dried shrimp, garlic and jalapeno. Cook until the garlic begins to brown then add the spinach. Continue to cook until the spinach becomes soft and dry. Season to taste with salt. Reserve.

Heat the olive oil over medium-high heat and add the bell pepper, jalapeno, shallots, garlic and spices and cook until the vegetables become translucent and begin to brown. Add the sugar and cook until it caramelizes. Add the plum wine, sake and tomatoes and cook until the tomatoes break down. Strain through a very fine strainer and season to taste with salt and pepper.

-garlic chips
Peel the cloves of elephant garlic and blanch them in boiling water for about 2 minutes. Remove, cool and slice them very thinly. Heat the oil to about 350 F. and fry the garlic until golden brown and crispy. Remove to a paper towel to drain and season with salt and pepper.

Cut the tuna into four thick steaks. Brush them lightly with olive oil then season them with salt. Combine the ginger, pepper and potato flakes and mix well. Roll the tuna steaks in the ginger mixture. Heat a suitable saute pan over high heat and add the olive oil. Place the tuna steaks in to the pan and cook for 30 seconds on all six sides then remove to a cutting board. Spoon one quarter of the beans into the center of each plate. Slice each tuna steak into four slices and arrange around the beans. Spoon the sauce around the plate and over the tuna and garnish with the garlic chips.
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