 |
GRILLED
TUNA WITH WASABI POTATOES AND TOMATO CRAWFISH SAUCE
Ingredients:
6 (6oz.) Louisiana tuna steaks
1 lb. fresh Louisiana crawfish tails
1/4 cup white wine
1 shallot, finely chopped
1/2 cup cream
2 Tbsp. capers
1/2 cup tomatoes, diced
1/2 cup fat free plain yogurt
1/4 cup basil, finely chopped
salt and pepper, seasoning
TABASCO garlic sauce
For Mashed Potatoes:
2 lbs. peeled potatoes
salt and pepper
2 cups skim milk
4 Tbsp. Wasabi paste
Chef: Horst Pfeifer, Bella Luna
Combine white wine, shallots and cream in saucepan and reduce to half,
then add capers, tomatoes and crawfish tails. Simmer for 5 minutes,
then season with salt, pepper and roasted garlic tabasco. Using a
whisk, add fat free yogurt and keep warm, do not boil or it will curl.
Right before serving add basil. Steam potatoes, mash, add warm skim
milk, season with salt and pepper and wasabi paste. Season tuna with
olive oil, salt and pepper. Place on hot grill. Cook to desired temperature
"medium rare" to "medium" is recommended. Place
wasabi mashed potatoes on warm plate, add tuna steak and top with
hot tomato crawfish sauce. Garnish with fresh basil.
|
| Crab |
| Crawfish |
Fish
|
| Oyster |
| Shrimp |
| Other |
