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

Serves 4 as an appetizer
Cooking time approx. one hour

For the Tuna:

  • one Albacore tuna loin, 400- 500 grams
  • sea salt & freshly ground black pepper
  • 3 tbsp cold pressed sunflower oil
  1. Heat a frying pan on medium high. Have your hood fan on this is going to smoke.
  2. Rub the tuna with 1 tbsp oil and seasoning.
  3. 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)
  4. 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
    1. Place all the ingredients in the bowl of a food processor and blend until smooth, you may need a little more oil.
    2. 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
    1. Place all ingredients in a pot, & bring to a boil.
    2. Reduce to a hard simmer & simmer for 20 -25 minutes or until reduced by half to the consistency of maple syrup.
    3. 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
    1. Smear 2 tbsp of pesto in the centre of 4 plates
    2. Place the potatoes on the pesto. Drape the salami over the potatoes and place 3 slices of tuna on each stack.
    3. Drizzle with the gastrique and serve.


    Recipe by Chef Bruce Wood