Ginger-Blackened Tuna with Cauliflower and Fresh Spinach
- 1 8 oz. yellow fin tuna (or sushi grade)
- 1/4 cup house seasoning (blackened)
- 1/8 cup ground ginger
- Olive oil for sauté
- 1/5 cups fresh spinach wilted in garlic olive oil
- Several pieces of cauliflower steamed, then sautéed with garlic olive oil
- 2 tsp. truffle oil
- Salt and pepper, to taste
Coat both sides of tuna with ginger seasoning mixture (house seasoning and ginger combined). Heat saute pan to medium-high, drizzle in enough olive oil to blacken (about ¼ cup).
Place tuna filet in hot oil. Cool to desired temperature turning over once.
Place wilted spinach on plate, place sautéed cauliflower on plate right over spinach. Place tuna filet over these. Drizzle with truffle oil and red bell pepper coulis*.
*Red Pepper Coulis:
Take 1 large red bell pepper, cut into 6 pieces, deseeded with pit removed. Boil in 2 cups water, 1 tbsp. sugar, 1 tsp. salt, 1/2 tsp. black pepper. Boil until bell pepper is tender. Add pepper pieces into a food processor or blender, puree. While pureeing, drizzle in olive oil to emulsify. Salt and pepper to taste. Add few dashes of Tabasco and 1 tbsp. red wine vinegar. Drizzle in slowly enough on the sugar broth to achieve proper sauce consistency.