Rare seared Albacore Tuna, Hot Sopressata Salami, New Potatoes, Kale Pesto & Mustard Seed Gastrique

For the Tuna:

• one Albacore tuna loin, 400- 500 grams
• sea salt & freshly ground black pepper
• 3 tbsp cold pressed sunflower oil
• Heat a frying pan on medium high. Have your hood fan on this is going to smoke.
• Rub the tuna with 1 tbsp oil and seasoning.
• Add the tuna to the pan and cook for 2 minutes, turn onto the next side and cook 2 minutes, turn onto the last side and cook for 2 minutes. (the tuna is basically shaped like a triangle)
• Remove to clean tray and refrigerate.

 

For the Kale Pesto:

• 6 cups kale leaves, blanched & squeezed out
• 1 bunch Italian parsley
• 1 bunch fresh mint
• 1 bunch fresh basil
• 6 cloves garlic
• 1/4 cup toasted sunflower seeds
• 1 cup grated parmesan
• 1/4 cup (maybe more) olive oil
• 1 tsp sea salt
• 1/4 tsp freshly ground pepper
• Place all the ingredients in the bowl of a  food processor and blend until smooth, you may need a little more oil. Remove to a clean bowl & refrigerate.

Mustard Seed Gastrique:

 

• 1 c. malt vinegar
• 1 c. rich beer
• 1/2 cup cane sugar
• 1/2 cup Kozlik's Brown Mustard Seeds
• 1/2 cup Kozlik's Triple Crunch
• Place all ingredients in a pot, & bring to a boil. Reduce to a hard simmer & simmer for 20 -25 minutes or until reduced by half & the consistency of maple syrup. Remove from the heat, pour in to a clean container & chill until needed.

 

Assemble the Dish

• 8 new potatoes, cooked and cut in half
• 8 slices hot sopressata salami
• the reserved tuna. sliced in 1/2" slices (you may have some leftover it makes great pasta with green olives)
• the reserved gastrique
• the reserved pesto
• Smear 2 tbsp of pesto in the centre of 4 plates
• Place the potatoes on the pesto. Drape the salami over the potatoes and place 3 slices of tuna on each stack.
• Drizzle with the gastrique and serve.

 

Recipe by Chef Bruce Wood