Tuna Steak with Dungeness Crab,
Smoked Salmon and a Yellow Bell Pepper Coulis 4 Servings
INGREDIENTS 20 oz. Fresh Tuna
2 Yellow Bell Peppers
6 Large Slices of Smoked Salmon
2 cups Heavy Cream
4 oz. Crab Meat
4 oz. Butter
24 Baby Cabbage Leaves
2 Lemons
Salt, Pepper, Paprika and Nutmeg
PREPARATION Cut the tuna in four equal portions (5 oz. each). They need
to be as round as possible. Make a hole in the center of each of
the portions, and keep cold. Sautée the fresh crab meat in
a little bit of butter with the salt and pepper, lemon juice, paprika
and nutmeg. Let cool down. Stuff the inside of the tuna with the
crab, and wrap the outside with a smoked salmon strip. Put the cream
and the yellow bell peppers in a saucepan. Then cook slowly until
the peppers are fully cooked and blended adding 2 oz. of butter,
salt and pepper. In a hot pan, sear the tuna steak on both sides,
and cook to your liking.
Presentation: Place six cabbage leaves in the center of
each plate, then place the tuna on top. Next, add a julienne of
smoked salmon on top. Sauce the plate with the yellow pepper coulis.
Voilà!!!
