You are here

Grilled North Atlantic Yellow Fin Tuna Loin

hypehits's picture
Chef Jonathan Cartwright of The White Barn Inn & Spa in Kennebunk Maine grills a North Atlantic Yellow Fin Tuna Loin with corn, potatoes, and smoked tomatoes. From the New England Culinary Arts Forum in Edgecomb, Maine.
Ingredients
  Ripe tomatoes 8
  Basil sprig 1
  Juice 1 Cup (16 tbs) (V8)
  V8 juice 1 Cup (16 tbs)
  Littleneck clams 16
  Sea scallops 4 Large
  Mussels 16
  Blended oil 4 Tablespoon, blended
  White wine 1 Cup (16 tbs)
  Onion 1⁄2
  Thyme sprig 1
  Onion 1⁄2 , diced
  Potatoes 2 , dice to 1/4 inch pieces
  Butter 1 Teaspoon
  White corn ears 2
  Virgin olive oil 1 Tablespoon
  Loin steaks 24 Ounce (4 Steaks Of 6 Ounce Each)
  Salt To Taste
  Pepper To Taste
Directions

Set up a small smoker by placing the wood chips in an old pan with a wire rack 3 inches above them and a lid. Cut the tomatoes in half and place on the smoker rack and smoke on high heat for 10 minutes. Dice up the 3 half onions keeping each separate. Take 4 nice leaves from the basil and cut into very fine strips. Reserve for the sauce at the end.

In a pan, heat 1 tablespoon of oil. Add ½ a diced onion and the remaining basil leave and stalk. Cook until the onion becomes translucent approximately 5 minutes on medium heat. Add the smoked tomatoes and the V8 juice, bring to a boil, reduce the heat and simmer for 10 minutes.

Blend the sauce in a food processor and strain through a fine sieve. Season to taste.

Wash the clam and mussels. In a hot pan add 1 tablespoon of oil, a ¼ of a diced onion, half the thyme, and the clams.

Add half the wine, cover, and cook for 4-5 minutes over high heat until all the clams are open. Remove from the heat and cool. Repeat this process for the mussels. Strain the juice from the mussels and clams. Pick the clams and mussels from the shells.

Cut the scallops into ¼ pieces. In a sauté pan heat the remaining 2 tablespoons of oil, add the diced onion and the ¼ inch diced potatoes (a little color is good on these), 3-4 minutes over high heat. Reduce the heat to medium; add the corn and a teaspoon of butter. After stirring for 2 minutes, add the cooking juices from the clams and mussels, and cook for 8-10 minutes until the potatoes and corn are cooked and most of the liquid is evaporated but the hash is still moist. Add the scallops, clams, and mussels and season to taste.

Season and oil the tuna with the olive oil and sear on a hot grill. Depending on how you like to eat your tuna and the thickness of the steak will determine the length of time you need to cook it on each side. For medium rare it will need 2-3 minutes per side on the grill.

Place the corn hash in the center of the plates.

Carve the tuna steaks in half and place on top of the hash. Add the basil strips to the sauce and sauce around the tuna and the hash.

At The Barn we garnish this with water biscuit, fried basil and peas in the sauce

For more information please visit: http://www.chefskitchen.tv

You can visit chefskitchen for more videos like this. We have more recipes and videos there.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Method: 
Grilling
Ingredient: 
Fish
Servings: 
2
Nothing like a grilled fish accompanied by a flavorful sauce. Take a look at this wonderful video that shows an excellent recipe for North Atlantic yellow fin tuna loin with corn, potato and smoked tomato sauce. The video is a must watch as it shows a great recipe along with excellent tips and techniques.

Rate It

Your rating: None
3.8
Average: 3.8 (3 votes)