Sam Choy's Kitchen recipe: Porcini Crusted Tuna with Pepperonata - Hawaii News Now - KGMB and KHNL

Sam Choy's Kitchen recipe: Porcini Crusted Tuna with Pepperonata

Sam Choy's Kitchen recipe: Porcini Crusted Tuna with Pepperonata
3 servings

¼ oz. Porcini Mushroom Powder
10 oz. Yellow Fin Tuna
3 Tbsp Pure Olive Oil
Kosher Salt, to taste
Fine Grind White Pepper, to taste
3 oz. Pepperonata
1 Tbsp Fresh Italian Parsley (leaves only, no stems), rough chop

Place tuna in a small stainless steel bowl and add porcini powder.  Shake bowl so that the entire tuna block is evenly coated in porcini powder.  In a heavy bottom flat sauté pan, add oil and heat over a high flame.  Add the porcini dusted tuna block.  Turn quickly on each side of tuna for 10 seconds per side.  Remove the tuna, season with salt & pepper and refrigerate until needed.  Slice tuna into 1/8" thick slices.

On a serving platter, arrange the tuna slices.  Gently pour the pepperonata over the tuna and top with the chopped Italian parsley.


Pepperonata
Yields 10 oz.

2 Tbsp Pure Olive Oil
5 ea Garlic Cloves, peeled and sliced on a bias
2 ea Yellow Bell Peppers, diced finely
2 ea Green Bell Peppers, diced finely
2 ea Red Bell Peppers, diced finely
4 oz. White Wine, Pinot Grigio
½ cup Tomato Sauce
Large Pinch of Fresh Basil (leaves only, no stems), shredded
Freshly squeezed Lemon Juice of ½ Lemon
Kosher Salt, to taste
Fine Grind Black Pepper, to taste
Large Pinch of Fresh Italian Parsley (leaves only, no stems), fine chop

In a large heavy bottom pot add the olive oil and garlic and heat over a medium flame.  Add the remaining ingredients and simmer over a low flame for 45 minutes.  Season with salt and pepper and let cool.  Transfer the pepperonata to a plastic container, cover and refrigerate overnight.

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