How to make it

  • Cut the tuna in four equal portions (5 oz. each). They need to be as round as possible.
  • Make a hole in the center of each of the portions, and keep cold.
  • Sautée the fresh crab meat in a little bit of butter with the salt and pepper, lemon juice, paprika and nutmeg. Let cool down.
  • Stuff the inside of the tuna with the crab, and wrap the outside with a smoked salmon strip.
  • Put the cream and the yellow bell peppers in a saucepan. Then cook slowly until the peppers are fully cooked and blended adding 2 oz. of butter, salt and pepper. In a hot pan, sear the tuna steak on both sides, and cook to your liking.
  • Presentation:
  • Place six cabbage leaves in the center of each plate, then place the tuna on top. Next, add a julienne of smoked salmon on top. Sauce the plate with the yellow pepper coulis. Voilà!!!
  • (Biltmore Cellar Club)

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