Ingredients
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For Tuna
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4 x 70 grams tuna steaks
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Salt
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white pepper
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For Fregola
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340 grams fregola
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Salt
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white pepper
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Water
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For Grapefruit Gastrique
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100 grams grapefruit juice
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16 ounces raw sugar
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white pepper
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Salt
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For Avocado Coulis
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100 grams avocado
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50 grams Water
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10 grams Lemon Juice
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10 grams Olive Oil
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white pepper
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Salt
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For Garnish
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15 grams herb boxsee base recipe
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57 grams grapefruit supremes
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8 grams lemon vinaigrette
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10 grams dill
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white pepper
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Salt
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Lemon Vinaigrette
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28 grams Lemon Juice
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84 grams olives
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1 pinch salt
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1 pinch pepper
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Herb Box
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1 shallotfine brunoise
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1 bunch parsleyfinely chopped
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1 bunch chivesfinely sliced
Directions
For Tuna:
- Season all sides of the tuna steaks with salt and white pepper.
- Heat a sauté pan and then add canola oil.
- When the oil has just started to get hot, add tuna. Cook each side for 30 seconds.
For Fregola:
- Boil a pot of salted water.
- Add fregola and cook for 7-10 min., then strain.
- To order heat a sauté pan, add canola oil and butter, sauté fregola and shallot, season with salt and pepper, then at the end, toss in herbs and half of the grapefruit supremes.
For Gastrique:
- Put sugar in a pot and cook until slightly caramelized, add grapefruit juice, then reduce down until consistency of a syrup.
For Avocado Coulis:
- Puree avocado
- Add cold water and lemon juice.
- Slowly add olive oil to emulsify.
- Season with salt and white pepper.
For Lemon Vinaigrette
- Put lemon juice and salt and pepper in bowl, slowly whisk in oil until combined.
For Garnish:
- Toss remaining grapefruit supremes with lemon vinaigrette, salt, white pepper and dill.
- Combine “Herb Box” ingredients and add 15 grams (1 tsp) to garnish.
*Cook Note:
- Leave the avocado seed in the puree to keep it from oxidizing as quickly.
*Alternative notes:
- Israeli cous cous works as a fine supplement for fregola.
- This preparation is also great with shrimp, crab, or lobster.
