Sunday, October 14, 2012

Albacore Tuna with Walnut Pesto

Apologies for being absent for a long while but I've been working feverishly on developing my new cooking classes web site. Of course I'll make plenty of noise about it here once it's live. Meanwhile ...

A friend who knows I'm crazy about seafood referred me to Siren SeaSA which is described on the web site as
 ... a community supported fishery, connecting the local fishing community with subscribers in and around the San Francisco Bay Area. 
The idea is something like a CSA version of seafood (CSA=SeaSA); you subscribe to the service by reserving orders for a given time period ahead of time and get whatever is fresh at the time of delivery. As we already have a fishmonger with whom we've shopped for years now, I wasn't really looking for another source of seafood but thought it would be at least interesting to check out. Very glad we did as for our first delivery we received an amazing fillet of local albacore tuna. I looked around online for something to do with my 'catch' and found a few recipes that I took bits and pieces from, riffing from there. I came up with separating the fillet into separate servings, grilling it, and dressing it with a light pesto.

Tuna separated into 4 even pieces

pesto ingredients - ready to rumble

Pesto - post-rumbled

Instructions:
Fish
1 pound fillet albacore tuna cut into 4 even pieces
Kosher salt
Fresh-cracked black pepper
1/4 cup extra-virgin olive oil

Pesto
1/2 cup fresh basil leaves
3-4 cloves garlic peeled
1/3 cup walnut pieces
1/4 cup extra-virgin olive oil plus 2 tablespoons more for the processing
Kosher salt
Zest of 1 lemon
Quarter the lemon for serving at the table

Directions:
Prepare the pesto by combining all of its ingredients (except for the 2 tablespoons of olive oil) into the bowl of a food processor. Start the processor gradually adding the remainder of the olive oil into the top opening. Add more oil if necessary.

To prepare the tuna fillets, you can either cook on a stove top or grill over a open fire.
For the stovetop, heat a large skillet over high heat, add 2 tablespoons olive oil and cook the fillets for 1 minute, flip to the other side and cook for another minute. Remove from heat.
For the grill, once the fire is hot, oil the grate well. Place the fillets on the grill to cook for 1 minute the flip to cook on the other side also for a minute, then remove.

Dress the fillets with the prepared pesto and serve with the quartered lemon.


Again, the fish was absolutely amazing and we are looking forward to the next deliveries.