Grilled Tuna on Bed of Endive with Littleneck Clam & Coconut Curry Sauce
For Tuna:
1-2 large sashimi grade tuna fillets (6oz each)
1/2 cup balsamic vinegar
1/3 cup soy sauce
tablespoon sesame oil
1/4 tsp. ground black pepper
handful of rosemary, minced
In a medium bowl, wisk balsamic vinegar, soy sauce, sesame oil, pepper and rosemary. Lay tuna fillet(s) in mixture, and thoroughly soak. Cover and place in refrigerator to chill for 20 minutes.
Prepare grill on a medium to high heat. Lay fillet(s) on grill and cook for 2-4 minutes each side until crisp on the outside, tender and rare on the inside.
For Littleneck Clams & Coconut Curry Sauce:
1/2 lb Fresh Littleneck clams, deshelled, meat only
1lb tomatos (3-4)
1 tbsp extra virgin olive oil
4 cloves garlic, minced
1/2 red onion, loosely chopped
1 cup chicken broth
handful of cilantro, loosely chopped
1 Serrano pepper, roasted and minced
8oz can of coconut milk
1/2 cup dry shredded coconut
1 tbsp curry powder
1 tsp cumin powder
1/2 tsp ground coriander flakes
1/4 tsp ground black pepper
In a medium pot filled 3/4 with boiling water, add tomatos for 8 minutes. Transfer tomatos to colander, to cool while removing skin & seeds. Chop into 8ths and set aside. In the same medium pot used to de-skin the tomatos, pour out water and add the olive oil and place on high heat. Saute the garlic and onions for one minute, then add the clams to lightly brown for 3 minutes - stir quickly. Stir in the chicken broth to deglaze for 1 minute. Turn heat down to medium, then add the tomatos, roasted pepper, coconut, cilantro, coconut milk, curry, cumin, coriander, and the black pepper. Stir for 2 minutes. Turn heat down to low, cover and allow to simmer for 25 minutes, stirring occasionally.
To Plate:
Lay several leaves of endive on plate to accept the curry sauce - spoon a generous amount of the clams and sauce creating a bed for the tuna. Lay the grilled tuna atop and garnish with chive blossoms and minced seaweed.
1-2 large sashimi grade tuna fillets (6oz each)
1/2 cup balsamic vinegar
1/3 cup soy sauce
tablespoon sesame oil
1/4 tsp. ground black pepper
handful of rosemary, minced
In a medium bowl, wisk balsamic vinegar, soy sauce, sesame oil, pepper and rosemary. Lay tuna fillet(s) in mixture, and thoroughly soak. Cover and place in refrigerator to chill for 20 minutes.
Prepare grill on a medium to high heat. Lay fillet(s) on grill and cook for 2-4 minutes each side until crisp on the outside, tender and rare on the inside.
For Littleneck Clams & Coconut Curry Sauce:
1/2 lb Fresh Littleneck clams, deshelled, meat only
1lb tomatos (3-4)
1 tbsp extra virgin olive oil
4 cloves garlic, minced
1/2 red onion, loosely chopped
1 cup chicken broth
handful of cilantro, loosely chopped
1 Serrano pepper, roasted and minced
8oz can of coconut milk
1/2 cup dry shredded coconut
1 tbsp curry powder
1 tsp cumin powder
1/2 tsp ground coriander flakes
1/4 tsp ground black pepper
In a medium pot filled 3/4 with boiling water, add tomatos for 8 minutes. Transfer tomatos to colander, to cool while removing skin & seeds. Chop into 8ths and set aside. In the same medium pot used to de-skin the tomatos, pour out water and add the olive oil and place on high heat. Saute the garlic and onions for one minute, then add the clams to lightly brown for 3 minutes - stir quickly. Stir in the chicken broth to deglaze for 1 minute. Turn heat down to medium, then add the tomatos, roasted pepper, coconut, cilantro, coconut milk, curry, cumin, coriander, and the black pepper. Stir for 2 minutes. Turn heat down to low, cover and allow to simmer for 25 minutes, stirring occasionally.
To Plate:
Lay several leaves of endive on plate to accept the curry sauce - spoon a generous amount of the clams and sauce creating a bed for the tuna. Lay the grilled tuna atop and garnish with chive blossoms and minced seaweed.
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