Satterfield's, Seared Chinese Five-Spiced Tuna - WVTM-TV: News, Weather, and Sports for Birmingham, AL

Satterfield's, Seared Chinese Five-Spiced Tuna

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CAHABA HEIGHTS, AL -

Chef Haller Magee shares this incredible recipe with you! www.satterfieldsrestaurant.com

Seared Chinese five spiced Tuna, Wasabi potato puree, Swiss chard

Satterfield's, Serves 4

This is a dish we serve at Satterfields. We use different variations of fish besides tuna. You can substitute with salmon, swordfish, etc.

Ingredients:

  • 4 6oz. portions of yellowfin tuna
  • 1 Tbsp Chinese five spice powder
  • 2 bunches of swiss chard, cleaned and chopped
  • 1/2 cup golden raisins
  • 1/4 cup toasted pine nuts
  • 2 large russett potatoes
  • 1/2 lb. butter
  • 2 cups milk
  • 1 tube wasabi paste
  • 2 Tbsp olive oil
  • salt and pepper to taste

For the potatoes:

Peel and cut potatoes into equal medium sizes for boiling. Add potatoes to a pot of water then bring to boil. In a separate saucepan, heat your butter and milk together till butter is melted. Once potatoes have become tender, drain off water. Now you can add potatoes to blender, or if you have a stick blender, it will work as well. Turn blender on high and slowly add milk mixture and wasabi paste. Blend until smooth and the desired amount of wasabi is to your liking. Remember that wasabi can be strong, so taste as you go. Season with salt and pepper, and reserve.

For the Tuna:

Season each piece of tuna with salt and pepper. Dust each piece liberally with the Chinese five spice powder. Place a large saute pan on high heat with a bit of olive oil. Once the pan is almost to a smoking point, add your 4 portions of tuna. Sear 1 minute on each side. This will give you a nice medium rare. you can cook longer if you desire. take tuna out of the pan and place on cooling rack to reserve.

For the Swiss chard:

Place a sauté pan on medium heat and add a bit of olive oil. Once the oil is hot, add the chopped swiss chard. You will cook while turning the chard for 3-4 minutes, or until it has reduced in size by half. Add golden raisins and pine nuts to the chard and stir in well. Season with salt and pepper, and reserve.

To complete:

On each  plate, place a nice amount of the wasabi potato puree first. Then follow with a spoonful of the swiss chard mixture. Finally, place a piece of tuna atop the chard on each plate. I like to also garnish with some nice cherry tomatoes, just lightly tossed in extra virgin olive oil around the tuna. This step is optional and seasonal for me. Enjoy!

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