Tuna Steak with Avocado Coulis, Fregola and Grapefruit Gastrique

Name: Tuna Steak with Avocado Coulis, Fregola and Grapefruit Gastrique
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 70 grams tuna steaks; salt; white pepper; 340 grams fregola; salt; white pepper; water; 100 grams grapefruit juice; 16 ounces raw sugar; white pepper; salt; 100 grams avocado; 50 grams water; 10 grams lemon juice; 10 grams olive oil; white pepper; salt; 15 grams Herb Box; 57 grams grapefruit supremes; 8 grams Lemon Vinaigrette; 10 grams Dill; white pepper; salt; 28 grams lemon juice; 84 grams olives; 1 pinch salt; 1 pinch pepper; 1 shallot; 1 bunch parsley; 1 bunch chives

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Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
4 servings
Course
Appetizer
Cuisine
American, International

Tuna Steak with Avocado Coulis, Fregola and Grapefruit Gastrique

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

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

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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.