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Seared Tuna, Sweet & Sour Sauce with Spices & Cranberry

  • Preparation:
    40 minutes
  • Cooking:
    30 minutes
  • Servings:
    4
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Stelio Perombelon
Stelio Perombelon Independent Chef

Ingredients

Tuna

  • 1 tablespoon (15 ml) fine sugar
  • 3 branches of a star of Badiane (anise star)
  • 1/4 teaspoon (1.25 ml) fennel seeds
  • 1/2 teaspoon (2.5 ml) coriander seeds
  • 3 tablespoons (45 ml) cider vinegar
  • 2 cups (500 ml) brown veal stock
  • 1/2 cup (125 ml) frozen cranberries
  • 1 tablespoon (15 ml) canola oil
  • 1/4 lb (4 pieces) fresh tuna
  • 1 tablespoon (15 ml) unsalted butter
  • 8 baby onions peeled and cut in half
  • 1 cup (150 g) oyster mushrooms
  • 8 green asparagus (blanched for 2 minutes)
  • 1 tablespoon (15 ml) chopped parsley

Preparation

Sauce

  1. Heat the sugar in a small saucepan until the formation of a blond caramel.
  2. Remove from heat, add spices and deglaze with apple cider vinegar.
  3. Bring back on a medium fire to reduce by half.
  4. Add the veal stock and reduce by two thirds then add the cranberries and steep out of the heat for 10 minutes.

Tuna

  1. Heat a medium skillet over high heat.
  2. Pour the oil, season the pieces of tuna salt and pepper and grasp for 1 minute on each side.
  3. Reserve on a plate with paper towels and let stand for 1 minute.
  4. During this time, heat the same pan over medium heat and add the butter.
  5. Heat it until it is frothy and sauté the onions and mushrooms for 2 minutes then add the asparagus.
  6. Skip for 2 more minutes, add the chopped parsley and remove from heat.

Plate mounting 

  1. Reheat the sauce.
  2. Cut each piece of tuna in half and arrange on the plates.
  3. Garnish each plate with vegetables and top with the sauce.