Seared tuna, arugula sauce, parmesan tiles (served with candied rutabaga)


 

Ingredients:
(for 2 people)
For the fish
- 280 gr fresh Ahi tuna
- 1-2 tsp butter
For the arugula sauce
- big bunch of arugula
- 1 tbsp finest olive oil
- 1 tbsp vegetable stock
For the parmesan tiles
- use a brick of parmesan 5-6 inches (12-15 cm) and, using a vegetable peeler, make 4 long slices about 2 inches wide (5 cm)
For the veggies
- 1 rutabaga
- juice of 1 orange
- juice of 1/2 lemon
- 3 tbsp brown sugar
- 3 tbasp melted butter

Preparation:
Fish
- sear the pieces in hot pan after adding the butte;, ask the eaters how rare they like it
Arugula sauce
- blanche the arugula in boiling salt water for 1 min. Cool in (ice-) cold water; purée in/with blender with oil and stock
Parmesan tiles
- place the 4 slices on parchement paper lined cookie sheet; back in oven (350 F, 175 °C) for about 4 min; let cool on sheet
Veggies
- cut rutabage in 3/8 in (1 cm) slices; arrange in oven-proof dish, pour softend butter, juices, and sugar; back covered for 30 min, then uncovered for another 15-30 min until browned.

Serving
- arrange as in picture, sauce on the bottom, tuna on top, tiles leaning against the fish; I made a little tower with the rutabaga.

 

Taste notes:
This is delicious. (I was saying, a $30-35/plate meal in the restaurant.) The arugula sauce is very fine and delicate. The rutabaga has notes of acidity and sweatness with the wildness of its cabbage origins.