Field to Feast: Sesame Pepper-Crusted Tuna Salad

Executive Chef of Commander’s Palace, Tory McPhail and I spent another exciting morning together watching Dave from Jensen Tuna grade 150 fresh Yellowfin Tuna straight from the docks off the Gulf of Mexico. Jensen Tuna brings more tuna through this grading platform than any other platform in the United States. They are known throughout the seafood industry as the premier supplier of premium and sustainable seafood. These Fish were being weighed, tagged, and shipped to Wholefoods in Boston and top restaurants across the country… including Commander’s Palace.

Buy Fresh, Buy Local, Buy Louisiana! … And Smile Always :)

Jenn Finley

In this episode of Field to Feast, Chef Tory cooks with a little bit of this and a little bit of that… having fun in his kitchen while drinking champagne. He also uses his original sauce in this recent dish - Cilantro Lime and Sea Salt. You can find his sauces at your local Rouses or online at www.torymcphail.com

Another recipe favorite of mine from Commander’s Palace kitchen is their Sesame Pepper-Crusted Tuna Salad. Enjoy :)

Sesame Pepper-Crusted Tuna Salad

2 1/2 to 3 pounds tuna loin, in one piece
1/4 cup honey
1/4 cup sesame seeds
Kosher salt and fresh pepper, coarsely ground, to taste
1/4 cup olive oil
6 slices dense whole-grain bread
24 anchovy fillets (about 1/4 cup)
8 cloves garlic, peeled and minced
2 tablespoons red wine vinegar
3 medium heads romaine lettuce, cleaned, with large stems removed and leaves cut bite-size
1 large red onion, cut in half, thinly sliced
1 cup olives, cut in half and pitted
2 roasted peppers, thinly sliced
1 cup crumbled feta cheese

PLACE the tuna on a sheet pan, brush all over with the honey, sprinkle evenly on all sides with the sesame seed, and season all sides with salt and pepper. Be sparing with the salt, because the other ingredients in this dish are naturally salty, and be generous with the pepper, which is the main ingredients in the crust.
PREHEAT a large cast-iron skillet over high heat for about 4 minutes. Put half the olive oil into the pan, and sear the tuna for about 1 1/2 minutes, or until crisp and dark on one side. Turn the tuna with a spatula, and sear remaining sides for 1 to 1 1/2 minutes each. Remove the fish, taking care not to tear the crust. It’s okay if some tuna sticks to the pan. Refrigerate.
GRILL the bread in the same hot pan for 1 1/2 to 2 minutes per side, or until it is crisp and well toasted. Set the bread aside.
TO MAKE the dressing, place the anchovies in a mixing bowl, add the garlic, and mash with a fork until a light paste has formed. Whisk the remaining olive oil and the vinegar into the paste until all ingredients are well incorporated.
REMOVE the tuna from the refrigerator and, with a very sharp knife, slice it as thin as possible. Combine the lettuce, onion, olives, peppers, and cheese in a large bowl and toss with the anchovy dressing.
PORTION an even a mount of salad on each of 6 plates, and arrange an even amount of tuna on each salad. Serve with the grilled bread.

CHEF JAMIE SHANNON SPECIAL TIPS

When selecting tuna, pick a loin with a deep red color. This dish works best if you use a piece about 6 inches off the tail, or a smaller loin. It will be easier to slice and will cook evenly. Serve the meat rare, unless that’s not to the liking of you or your guests. If so, cook to desired temperatures.
Be careful when you adjust the seasoning, because the feta, olives, and anchovies are all salty. Use course pepper for the outside crust of the tuna.

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