Five Spice Crusted Tuna with Roasted Carrots & Rutabaga Puree

Menu Part: 
Cuisine Type: 

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


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

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

4 tsp. chopped fresh chives
Freshly ground black pepper



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

Sponsored Content
fish tacos

From High Liner Foods.

Younger consumers are driving an increased focus on sustainability, and more consumers overall are demanding a wider variety of seafood on menus. With shifting interest in seafood, operators need to be familiar with the seafood consumer—who they are, what they’re looking for and when they eat it—to more effectively boost interest in seafood dishes.

Understand consumer habits

Technomic’s 2017 Center of the Plate: Seafood & Vegetarian report finds that 65% of consumers eat seafood at least occasionally (once every 90 days or more), either as an...

Industry News & Opinion

The Missouri House of Representatives has initially approved a bill that would enable students with dietary issues to forgo mandatory meal plans at public colleges and universities, U.S. News reports.

Approved Tuesday, the bill would grant students with medical documentation of food sensitivities, food allergies or medical dietary issues the right to opt out of meal plans.

Supporters of the bill say it will allow students to not have to pay for food they can’t safely eat, while opponents say that the bill will negatively impact schools financially. According to legislative...

Industry News & Opinion

A study released by Sodexo indicates that gender-balanced management improves team performance.

The 2018 study is an expansion of a previous Sodexo study that launched in 2014. The expanded study analyzed 50,000 managers in all levels of management from 70 entities around the world over five years.

The study found that teams managed by 40% to 60% women had better employee and client retention, saw fewer workplace accidents and increased their operating margins and employee engagement.

Industry News & Opinion

Rick Farmer, executive chef for St. Jude Children’s Research Hospital in Memphis, Tenn., and Stephanie Powers, executive chef of Spring Harbor, a retirement community in Columbus, Ga., were crowned the winners of MenuDirections’ 2018 Culinary Competition.

Split into teams of two, chefs had 60 minutes to prepare and plate their own entrees using a preselected basket of ingredients such as beans, mushrooms and orange sauce. Each dish was judged on its presentation, taste and creativity.

The winning dish was orange glazed pork with a black bean and wild mushroom cake topped...

FSD Resources