Five Spice Crusted Tuna with Roasted Carrots & Rutabaga Puree

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

Redolent with a five-spice crust, seared tuna is served with tender roasted root vegetables. The well-flavored meal is artfully plated.

Ingredients

4 baby yellow carrots, peeled
4 baby orange carrots, peeled
4 baby red carrots, peeled
8 pearl onions, peeled
1 small rutabaga, cut into small wedges
8 baby leeks, cleaned
1 cinnamon stick
3 whole cloves
6 whole allspice berries
4 whole star anise
1 tsp. pink peppercorns
2 tbsp. extra virgin olive oil
Salt and freshly ground black pepper
1/4 cup roasted garlic
1 cup vegetable stock

Tuna:
2 (8-oz.) bigeye tuna pieces (5 in. long and 11/2 in. square)
Salt and freshly ground black pepper
1/4 tsp. ground cinnamon
1/4 tsp. ground star anise
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/4 tsp. pink peppercorns, crushed
1 tbsp. grapeseed oil

Garnish:
4 tsp. chopped fresh chives
Freshly ground black pepper

 

Steps

1. For roasted carrots and rutabaga puree: Preheat oven to 300°F. Toss together all carrots, onions, rutabaga, leeks, whole spices, and olive oil in a roasting pan. Season with salt and pepper; cover. Cook 3 hr., or until tender.

2. Puree half of the rutabaga with garlic and stock in a blender until smooth; season to taste with salt and pepper. Reheat the puree before serving. Remove whole spices from vegetables.

3. For tuna: Season tuna with salt and pepper. Combine all the spices in a small bowl and sprinkle lightly on all sides of the tuna. Heat grapeseed oil in a sauté pan over high heat. Sear tuna for 1 min. on each side, or until golden brown on the outside and rare inside. Remove from pan and slice into 4 thick pieces.

4. Spoon rutabaga puree in a zigzag on plates. Cascade vegetables down one side; place 2 pieces of tuna on other side. Sprinkle with chives and top with pepper.

More From FoodService Director

Industry News & Opinion

This semester, the East Quad dining team at the University of Michigan in Ann Arbor is taking steps to offer more authentic global cuisine , Michigan Daily reports.

The team has partnered with the Office of Student Life to start a conversation with students on how best to create and serve Middle Eastern and North African cuisine. Additionally, the university invited chefs from Japan and India to campus to help its chefs create more authentic recipes.

The school’s push for more accurate global cuisine was partially inspired by an international food event that got cancelled...

Industry News & Opinion
Madison food truck

The Madison Metropolitan School District in Madison, Wis., has partnered with a local organization to debut a food truck that will serve healthy, locally sourced lunch options for Madison high school students, according to The Capital Times .

The truck, which was donated by the Emmi Roth Cheese Co., will visit four high schools Tuesday through Friday, spending a day at each campus. Students who qualify for free or reduced-price lunch can use the food truck as they would the school cafeteria for no-cost or discounted meals.

Members of MMSD and partner organization REAP Food...

Industry News & Opinion

Identifying prospective employees may be less challenging for foodservice operators than getting would-be recruits to complete the hiring process , according to a new study of why job applicants bail.

The report shows that nearly three out of fours applicants (74%) will drop their effort to be hired if they suspect management is racist, and two out of three (62%) will flee if they learn of sexual harassment allegations. Roughly the same proportion (65%) will halt their pursuit if they encounter indications of a gender gap in pay.

About half (45%) of candidates won’t show...

Menu Development
zoodles

Here’s how two operations are spotlighting produce this season.

Oodles of zoodles

Binghamton University underscored its growing focus on plant-based options with a recent zoodle pop-up on campus. The pop-up, which served vegetable noodle bowls in vegan and vegetarian varieties, sold out of the dishes in four hours. The Binghamton, N.Y., school aims to add zoodles to its regular menu in the fall.

A buffet boost

The dining team at Miami University in Oxford, Ohio, recently re-evaluated its buffet offerings with an eye toward adding healthy options. It updated the fruit and...

FSD Resources