Pole Caught Tuna with
organic cauliflower risotto
Chef Barton Seaver
Hook DC
3241 M St. NW, Washington, DC 20007

Serves 4

Ingredients:

4 each 4 oz. pieces of pole caught yellow fin tuna
2 cups Arborio rice
½ cup shallot, finely diced
2 cups white wine
½ lb. cauliflower
1 small jar black olive paste
2 tbsp. canola oil
½ cup extra virgin olive oil

Method:

For the tuna:
Pre-season generously with salt a half hour before cooking.

For the cauliflower puree:
Blanch cauliflower in heavy salted water until fully cooked. Remove from water, and place in blender. Use just enough blanching water to spin the cauliflower into a puree. Reserve.

For the risotto:
Sautee shallots in 2 tbsp. extra virgin olive oil over medium heat. When translucent, add rice and stir to toast rice for 2 minutes, over medium high heat. Add in white wine and cook until all aroma of alcohol is gone. Add ¾ cup water and stir. When all water is absorbed, add another ¾ cup of water and repeat process. Add in cauliflower puree and cook over low heat until incorporated into a thick, creamy consistency.

For the Black Olive Oil:
Spread olive paste on a cookie sheet and place in 300 degree oven. Turn oven off to pilot setting and leave in oven for 10 hours. Olive paste should be completely dry. Puree in blender with canola oil to form a thick emulsified paste. Remove from blender and whisk in remaining olive oil by hand.
OR
Take 3 tbsp olive paste and vigorously whisk in ½ cup olive oil by hand.

To cook fish:
Wood grill tuna to rare doneness (approximately 1 minute per side).

To serve:
Spoon risotto into center of low-sided bowl. Slice tuna in half on a bias and place on top of risotto with the doneness showing. Drizzle black oil around the circumference of the risotto. Garnish with chopped parsley or tarragon.