Pan Seared Foie Gras And Yellowfin Tuna Heirloom Tomato Vinaigrette Maui Gold Pineapple Aji Amarillo Foam
From ironchef 16 years agoIngredients
- 6 ea., 1.5 to 2 oz. Foie Gras shopping list
- 12 oz. sashimi grade Yellowfin tuna shopping list
- 2 ea., Brandywine heirloom tomatoes, cores removed and cut into chunks shopping list
- 1 Tbsp. shallot, chopped shopping list
- 2 oz. Spanish extra virgin olive oil shopping list
- 2 Tbsp. Sherry vinegar shopping list
- 6 slices Maui Gold pineapple shopping list
- 2/3 cup chicken stock shopping list
- 4 Tbsp. unsalted butter shopping list
- 1 tsp. Lecithin shopping list
- Prepared roasted Aji Amarillo pepper sauce shopping list
- 1/2 cup Micro arugula shopping list
- canola oil for searing shopping list
- kosher salt shopping list
- fresh cracked pepper shopping list
How to make it
- In a blender, combine the tomato, shallot, oil, and vinegar. Puree until very smooth, season to taste with salt, and pass through a fine chinois to remove any seeds and skins. Reserve.
- In a sauce pan, heat the chicken stock and butter until 160 degrees. Whisk in the aji amarillo to taste and whisk in the lecithin. Season to taste with salt and reserve.
- Heat canola oil in two saute pans until smoking. Season the foie gras with kosher salt, and the tuna with kosher salt and pepper. Sear the foie gras for about 1 minute per side, and the tuna for about 30 seconds per side and remove proteins from the pans. Slice the tuna into 1/4" slices
- Heat the yellow pepper foam and using an immersion blender, aerate the liquid until it foams.
- To plate, streak some of the vinaigrette on a plate. Lightly season the pineapple with salt, and lay it on the vinaigrette. Layer the foie gras and the tuna on the pineapple. Add the foam, and finish with the micro arugula.
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The Rating
Reviewed by 2 people-
BEAUTIFUL recipe, Iron Chef!! You HAVE to go on that show :+D FIVE!
chefelaine in Muskoka loved it
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