Cookin' With Costa: Tonno

(TV Diner) - Jim Rogers of Tuscan Kitchen works with Billy to make a special tuna dish wth vegetables and polenta.

Rare Seared Tuna, Castelvetrano Olive Winter Vegetable Caponata, Creamy Mascarpone Polenta, Aged Balsamic Soy Glaze


8 ounces fresh tuna

Vegetable Caponata

3 ounces Roasted Eggplant
2 ounces Roasted Peppers
1 ounces Roasted Onions
1 ounces Roasted Garlic
2 ounces Roasted Tomatoes
1 ounces Roasted Fennel
.15 ounce Chopped Parley
2 ounces Chopped Castelvetrano Olives
.25 ounce Extra Virgin Olive Oil
.25 ounce Aged Balsamic vinegar
Salt and Pepper to taste

Mascarpone Polenta

1 cup Semolina Flour
1 tablespoon Butter
2 tablespoons Parmigiano Reggiano
2 tablespoons Mascarpone Cheese
3 cups milk
1 ounce Roasted Garlic
Salt and  Pepper TT

Aged Balsamic Soy Glaze

3 ounces Aged Balsamic
3 ounces Soy Sauce

Prep -
Sear Tuna in a hot pan on all 4 sides put aside to rest. Blend all the caponata ingredients.
For the polenta bring the milk to a simmer whisk in the semolina until smooth that all in all remaining ingredients.
For the glaze reduce the balsamic and soy on low heat by half.

Plating - put polenta and caponata on the plate slice tuna and arrange over polenta then drizzle with glaze.

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