Contributed by: Chef Mark Godbeer
Feeds ten guests
This is a light user friendly dish, the preparation is the key to execution. The great thing about this dish is that it is so very versatile. The tuna can be substituted with wahoo or hamachi; the beans can be substituted with chickpeas, edamame or any other legume, and the foam can be orange or even grapefruit. From start to finish this recipe only requires 20 minutes of your time.
This is a light and healthy meal and is perfect for a beginning course on a beautiful summers evening, on the aft deck, on a superyacht.
Lemon & Parsley foam
1 tbsp Soy Lecithin powder
2/3 cup cold water
2/3 cup lemon juice
2 sprigs flat leaf parsley
2 cans butter beans (drained and rinsed)
1/4 cup toasted sesame oil
2 plum tomatoes (deseeded & finely chopped)
2 sprigs dill (finely chopped)
4 nectarines (peeled & diced)
1 handful snow peas (finely sliced)
3 tbsp fresh lemon juice
Salt & Pepper to taste
10 x 4oz tuna fillets (uniform in size & cut)
1/4 cup cajun spice
1/4 cup dried roasted garlic spice (found in almost all grocery stores)
1/4 cup all purpose flour
5 tbsp olive oil
2 tsp salt & pepper
Combine all ingredients and place them in a high sided container and blend with an immersion blender on high for 1 minute.
Foam should start to form almost immediately. Set aside until needed for plating (only make this after the bean salad)
Mix all the ingredients in a large mixing bowl until the sesame oil has coated all the ingredients.
Adjust the seasoning to taste.
In a large bowl combine all the dry ingredients and mix well.
1 by 1 place the tuna in the spice mix and evenly coat all the sides.
*leave the ends uncoated so you can monitor the cooking progress and achieve even sears on all sides when the tuna is in the pan.*
In a non stick pan at a medium-high heat, place 1 tsp of olive oil and allow oil to heat for 30 seconds.
Sear the tuna fillets two at a time. I seared each side for approximately 45 seconds as I wanted mine on the rarer side. By monitoring the uncoated ends you can achieve your desired doneness.
Thinly slice the tuna and proceed to plating.
Place the bean salad on the plate in a uniform line.
Place the sliced tuna on top.
Spoon the foam around the plate.
Enjoy with a chilled glass of rosé!