PIC’s Macadamia Nut Crushed Tuna on Spinach with Thyme Vegetable Stew, Coconut Ginger Butter Sauce

INGREDIENTS

Tuna loin 6 ounces
Macadamia nuts 6 ounces
Spinach 3 ounces
Garlic 1 ounce
Zucchini 2 ounces
Eggplant 2 ounces
Red bell pepper 2 ounces
Granulated sugar 4 ounces
Balsamic vinegar 4 fluid ounces
Yellow bell pepper 2 ounces
Green bell pepper 2 ounces
Tomato 4 ounces
Tomato paste 1 teaspoon
Dry thyme 1 teaspoon
White onion 1 ounce
Olive oil 2 fluid ounces
Capers 1 teaspoon
Salt 1 ounce
Coconut milk 2 fluid ounces
Whole butter 1 ounce
Rice noodles 8 short threads (for garnishing)
Basil 1 leaf (for garnishing)
Green onion 1/2 ounce (for garnishing)
Green onion 1/2 ounce (for garnishing)
White pepper 1 ounce

METHOD OF PREPARATION

1. Cut tuna lengthwise into 2 (3 ounce pieces) and set aside. Next crush the macadamia nuts in a clean napkin before crushing. Set aside some macadamia nuts for garnish.

2. Cut all the vegetables into a medium dice (1/2 square). Chop the garlic and set aside.

3. Peel the skin from the tomato. Do this by placing the tomato into boiling water for 30 seconds, remove and cool by placing in ice water. When cool, peel the skin and cut in half removing the seeds and then dice.

4. Set aside some garlic and sauté the rest in olive oil over medium heat. Then add the red onion followed by the bell pepper, eggplant and zucchini. Finish by adding tomato, reserving 1 ounce, tomato paste and the dry thyme.

5. Season the tuna loin with salt and white pepper and coat with crushed macadamia nuts. Pan sear under medium heat until golden brown on all sides.

6. Use the Macadamia nuts that were set aside and toast them in a sauté pan under medium heat. Add the reserved tomato and capers and season with salt and white pepper.

7. Sauté the spinach in olive oil under medium heat with reserved garlic and season with salt and white pepper. Squeeze the spinach after sautéing to remove as much liquid as possible.

8. For the sauce, cut the white onion and ginger into a small dice and sauté. When onion turns translucent or clear, add mirin and let reduce until almost dry. Next add the coconut milk, heavy cream and reduce until sauce coats the back of a spoon.

9. Remove from heat and whip in the whole butter. Season with salt and white pepper then strain through a fine holed strainer.

10. For the balsamic reduction, reduce the balsamic vinegar with 4 ounces of sugar until large bubbles start to form. Remove from heat and let cool.

FOR PLATING

In a ring mold place the cooked spinach down the middle of the plate and on each side of the spinach, place the cooked vegetables. Next place the two pieces of tuna on top of the vegetables. Remove the ring mold. Spoon the sauce around the vegetables and place the Macadamia nuts, caper and tomato mixture in three small piles on the plate. Garnish with rice noodles fired, basil leaves, green onions, and balsamic reduction.