Wednesday, October 29, 2008
Bite with Belkys: Peppercorn crusted tuna with white beans & escarole
You may feel like you're always in a rush to cook. A chef at a new Fort Lauderdale hot spot shows us how to make a recipe he believes is worth the time. Let's grab a Bite with Belkys.
The Chef: Peter Boulukos of Yolo Restaurant and O Lounge
The Dish: Peppercorn crusted tuna with white beans and escarole
4 garlic cloves, thinly sliced
2 Tbs. of extra virgin olive oil
8 cups of fresh escarole (rinsed and cut into 2 to 4 inch pieces)
1/4 tsp. of salt
1 Tbs. of cracked black pepper
1 Tbs. of balsamic vinegar
1/2 cup of shrimp stock (can be substituted with veal or chicken stock)
10 sun-dried tomatoes, cut in half
1 cup of cooked white beans
1/4 tsp. of rosemary, chopped
1/4 tsp. of thyme, chopped
1/4 tsp. of basil, chopped
1/4 tsp. of Italian parsley, chopped
2 Tbs. of unsalted butter
2 7 oz. tuna steaks
Method of Preparation:
-Start by slicing a few garlic cloves. In a hot pan with a little extra virgin olive oil, cook the garlic until it's lightly browned.
-Then add fresh escarole and season it with salt and pepper. Pour in some balsamic vinegar and shrimp stock. Chef Peter says you can also use veal or chicken stock.
-Next, add sun-dried tomatoes, cooked white beans, a mix of fresh herbs and butter. Toss this all together and move on to the tuna.
-Now, season the tuna with salt, chopped herbs and cracked black pepper.
-Sear the fish for a few minutes on each side and slice it in half.
To Plate the Dish:
First serve the escarole wilt, and then place the tuna steaks over the top. You can garnish with a drizzle of reduced balsamic vinegar.
Serving Suggestion: Pinot Noir
FOR MORE INFORMATION:
Yolo Restaurant & O Lounge
333 East Las Olas Boulevard
Fort Lauderdale, FL 33301