Hubert Keller Owner/ Celebrity Chef of Fleur de Lys, Fleur, & Burger Bar. 2011 Forbes Four Stars, Michelin Star, Les Grand Tables du Monde, Gayot Top Ten Best Restaurant Winner.  Top Chef Masters Finalist. Bravo's Top Chef & Top Chef Just Desserts Judge.
recipes from Hubert Keller
Seafood           Tuna Steak on a Fondue of Scallions with Beets and Fresh Corn
Back to Recipes Listing           Episode: 108           Episode Name: Tuna Done Right           Download Recipe Card

Ingredients:

(Yields: 4 servings)

Curry Infused Oil:
•   3 ½ tablespoons curry powder
•   1 ½ tablespoons water
•   2 cups grapeseed oil
•   1 large ear of fresh corn, husks and silk removed

Beets:
•   3 beets, peeled and finely diced
•   2 tablespoons sugar
•   1 tablespoon Spanish Sherry Vinegar
•   Salt & pepper, to taste
•   1 teaspoon water
•   ½ teaspoon cornstarch

Fondue:
•   2 teaspoon virgin olive oil
•   24 scallions, white and tender green parts only, cut on the bias into ¼-inch-thick slices
•   ½ teaspoon ginger, finely minced
•   2 tablespoons cream
•   Salt & pepper, to taste
•   2 tablespoons tomato, blanched, peeled, seeded, diced
Fish:
•   1 tablespoon virgin olive oil
•   4 Sushi quality tuna steaks, about 1-inch thick (about 6-7 oz each)
•   Salt & pepper, to taste
•   1 ½ tablespoons fresh chives, finely sliced, for garnish

Directions:

To prepare the curry oil, mix the curry powder and water in a bowl until a smooth paste forms (add more water if the paste forms solid chunks). Transfer the paste to a canning jar or wide-mouthed glass bottle and add the oil. Tightly seal and shake well. Let the curry oil sit at room temperature for at least 2 days. During the first day shake the jar vigorously a couple of times to help develop a more intense flavour. After the second day, strain the oil through a coffee filter. Discard the solids and store the oil in the refrigerator.

Place the corn in a saucepan of boiling water. Boil for about 8 minutes, and then shock in a bowl of ice water. Using a sharp knife, cut twenty 1 ½-inch long sections of corn kernels off the cobs and reserve.

Place the beets, sugar, and vinegar in a non-reactive saucepan and enough water to just cover. Season with salt and pepper. Reduce the heat, cover, and simmer for 20-25 minutes, or until tender. Combine the water and cornstarch in a small bowl and stir into the beets. Adjust the seasonings and set aside.

To prepare the fondue, heat the olive oil in a sauté pan or skillet and sauté the scallions over medium-high heat for 2 to 3 minutes, or until barely tender. Add the ginger, cream, salt and pepper and continue cooking for 3 or 4 minutes, or until the cream thickens. Stir in the tomato, adjust the seasonings if necessary and set aside.

To prepare the fish, heat the olive oil in a heavy-bottomed skillet over high heat. Season both sides of the tuna with salt and pepper, and sear for 2 to 3 minutes on each side, or until browned but still rare. Keep warm.

Reheat the scallions and beets. To serve, gently warm the corn sections in a small sauté pan with ½ teaspoon of the curry oil, and season with salt and pepper. Set 5 sections of corn around the edge of each serving plate, spacing them equally apart. Drizzle each corn mound with a few drops of the curry oil. Arrange the reheated scallions in the centre of each plate, and spoon the reheated beets and their cooking broth between the corn sections. Place the tuna on top of the scallions and sprinkle with chives, serve immediately.