Sumac Crusted East Coast Yellowfin Tuna

August 31 2012 by Rebecca Varidel in Cooking | 0 Comments

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It wasn’t all that long after Emersons opened that we wandered in by chance early last year. Now that it’s time again for the Hunter Valley vs Sydney Chefs FOOD FIGHT one of the Hunter Valley contenders – Chef Emerson Rodriguez – has shared a recipe. Not that we’re taking sides mind you. As this writer is from Sydney (and friends with the Banc Boys – The Sydney Chefs team: Matthew Kemp, Warren Turnbull, Colin Fassnidge and Justin North) that is definitely not on the cards. Yet we’ve also enjoyed the food of the Hunter Valley Chefs so we’re in for a close (and delicious) match. In the meantime, here’s a recipe from Emerson’s Rodriguez to get you ready for the September luncheon << BOOK NOW!

Sumac Crusted East Coast Yellowfin Tuna, Celeriac Remoulade, Avocado Mousse and Lemon Crumbs

Ingredients: Serves 4

500g slab fresh yellowfin tuna
150g sumac spice
350g celeriac
4 whole small cornichon
1 punnet chervil micro herb
2 egg yolks
30mls red wine vinegar
1 small garlic clove
300ml good olive oil
1/2 bunch of chives
50g baby capers
1 ripe avocado
200g breadcrumbs
1 whole lemon

Method:

1. Julienne celeriac finely and place in bowl of cold acidulated water (lemon or vinegar water) this will avoid vegetables like celeriac and artichoke from oxidising discolouring. Stand for 10-15 minutes and drain well.
2. Place egg yolk, garlic clove, and red wine vinegar in food processor. Process by adding 150ml of olive oil slowly until smooth and creamy. Add chopped chives and baby capers. season with salt and pepper to taste. Combine celeriac and remoulade. Set aside.
3. Combine breadcrumbs, zest of one whole lemon and juice of half a lemon and 50ml of olive oil. Place breadcrumb mixture in small baking tray in an oven on 140 degree celsius for 1 hour to dry out. Place in a food processor season with salt and pepper and process until combined well. Set aside.
4. Peel avocado and take seed out. Place in a food processor with 100ml of olive oil and half a lemon juice. Process until smooth and season with salt to taste. Place avocado mousse a piping bag with a small piping nozzle and place in the fridge to set.
5. Cut tuna into 1 inch thick slice length way. Season with salt and pepper and sprinkle well with the sumac spice both sides. Sear tuna in a smoking hot pan for 5 second each side and take of the pan and rest.
6. To serve, cut tuna in 2 inch rectangular pieces. Sprinkle lemon crumbs on the bottom of the plate assemble celeriac remoulade and tuna on the centre of the plate. Pipe avocado mousse around the celeriac remoulade and tuna. Garnish cornichon and chervil micro herb.

Tips- Use Japanese Panco bread crumbs to make lemon crumb mixture. When making remoulade make sure to add olive oil slowly to avoid splitting it and ask your fishmonger for the freshest tuna for this dish.