Pan Seared Tuna

Specialities:

Chef Paul Mattison's Pan Seared tuna with Edamame Hash and Tempura Mushrooms

serves two people

2 pieces blue fin tuna, about six oz each

Hash

3 tablespoon canola or peanut oil

3 cups frozen Edamame (thawed) or fresh if available

2 cups fresh corn kernels

½ cup red onion sliced

2 strips prosciutto thinly sliced

1 cup grape tomatoes cut in half

1 clove garlic sliced

2 oz Saké

2 tablespoon chopped parsley

1 tablespoon of butter

Tempura

2 cup flour

1 club soda

1 egg

2 tablespoon corn starch

salt and white pepper to taste

2 cup shiitake mushroom caps

4 cups canola or peanut oil

Procedure

Preheat a skillet at medium to high heat, add about one table spoon of the canola oil; season the tuna with salt and pepper, and very carefully place them on the pan for about three to four minutes on each side for medium rare; remove from the heat and set aside. In a separate pan at high heat, add some the remaining of the first oil, shallots, garlic and then sauté for one minute; add the onions and corn, cook for two minutes; add the prosciutto and tomatoes, then add the saké and parsley, let reduce for one minute; add the butter, season with white pepper and salt if needed. Preheat the oil to 350 degrees in a pot deep enough to hold it. Using a mixing bowl, combine the tempura ingredients and carefully place the mushroom caps one at the time into the mix then place them in the hot oil, and fry until, crispy, about one minute, each, remove from the oil onto a paper towels. To serve, slice the tuna into thin pieces with the hash and mushrooms on the side.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison s

®Chef Paul Mattison, 2009