Cookin' With Costa: Tonno - NECN

Cookin' With Costa: Tonno

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    NEWSLETTERS

    Cookin' with Costa: Tonno

    Jim Rogers of Tuscan Kitchen in Salem, N.H., cooks up some tuna (Published Thursday, Jan. 16, 2014)

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

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

    RECIPE

    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.