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St. Jude's Albacore Tuna, Avocado, Grapefruit and Fregola

Tuna Steak with Avocado Coulis, Fregola and Grapefruit Gastrique

Maria Hines
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American, International
Servings 4 servings

Ingredients
 
 

For tuna:

  • 70 grams tuna steaks x 4
  • salt
  • white pepper

For fregola:

  • 340 grams fregola
  • salt
  • white pepper
  • water

For grapefruit gastrique:

  • 100 grams grapefruit juice
  • 16 ounces raw sugar
  • white pepper
  • salt

For avocado coulis:

  • 100 grams avocado
  • 50 grams water
  • 10 grams lemon juice
  • 10 grams olive oil
  • white pepper
  • salt

For garnish:

  • 15 grams herb box
  • 57 grams grapefruit supremes
  • 8 grams lemon vinaigrette
  • 10 grams dill
  • white pepper
  • salt

Lemon vinaigrette:

  • 28 grams lemon juice
  • 84 grams olives
  • 1 pinch salt
  • 1 pinch pepper

Herb box:

  • 1 shallot fine brunoised
  • 1 bunch parsley finely chopped
  • 1 bunch chives finely sliced

Instructions
 

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 the 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.

Notes

St. Jude's Albacore Tuna, Avocado, Grapefruit and Fregola
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