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.