Seared albacore tuna with Greek salad

By Bianca Osbourne
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SERVES
6

Ingredients

Seared albacore tuna:

  • 8 ounces (227 g) albacore tuna loin, cut lengthwise
  • Olive oil
  • Salt and pepper

Olive tapenade:

  • 1 cup (240 ml) Kalamata olives, pitted
  • 1 cup (240 ml) garlic stuffed anzanilla olives
  • 1/2 cup (120 ml) sun-dried tomatoes
  • 1/4 cup (60 ml) Greek olive oil
  • 1/8 cup (30 ml) honey
  • Cracked black pepper

Olive and tomato crispy flatbread:

  • 2 cups (470 ml) all-purpose flour, plus extra to flour station
  • 1 tablespoon (15 ml) herbes de Provence
  • 1 teaspoon (5 ml) sugar
  • Salt and pepper
  • 1 cup (240 ml) olive tapenade
  • 1/2 cup (120 ml) cold water
  • 1/2 cup (120 ml) tomato paste
  • 2 tablespoons (30 ml) olive oil
  • Sea salt

Oregano whipped feta:

  • 1 cup (240 ml) crème fraiche
  • 2 tablespoons (30 ml) water
  • 1 bunch oregano, chopped
  • 1 clove garlic
  • 1/2 cup (120 ml) parsley, chopped
  • 1-1/2 cup (350 ml) feta, soft
  • Cracked black pepper

Cucumber string salad:

  • 1 large cucumber
  • 1 lemon, juice
  • 1 tablespoon (15 ml) honey
  • Salt and pepper

Oven roasted grape tomatoes:

  • 12 grape tomatoes
  • 2 cloves garlic, sliced thin
  • 4 sprigs thyme, tips only (no more than 1 in/2.5 cm long)
  • 2 tablespoons (30 ml) olive oil
  • Salt and pepper

Pickled shallots:

  • 6 small shallots
  • 2 cups (470 ml) red wine vinegar
  • 1/4 cup (60 ml) sugar
  • Salt and pepper

Directions

  1. For the seared albacore tuna, heat olive oil in a skillet over high heat. Season tuna loin with salt and pepper, and sear on all sides for 15 to 20 seconds each, until lightly browned. 
  2. Remove from heat and let rest for two minutes before slicing into medallions.
  3. For the olive tapenade, in a food processor, combine the Kalamata and Manzanilla olives, sun-dried tomatoes, olive oil, and honey, and season with pepper. Process to a coarse, uniform, spreadable texture.
  4. For the olive and tomato crispy flatbread, preheat the oven to 400°F (205°C).
  5. Combine the flour, herbes de Provence, and sugar in a mixing bowl. Season with salt and pepper, and whisk to combine. 
  6. In a second bowl, whisk together the tapenade, water, and tomato paste. 
  7. Add wet ingredients to dry ingredients and combine thoroughly, then transfer to floured work surface, and knead for two to three minutes until a rollable dough is formed.
  8. Use a rolling pin to roll the dough, in batches if needed, to a thickness of 1/16 inch (1 to 2 mm). Transfer to a lined baking sheet, brush the top with olive oil, and season with sea salt.
  9. Bake for eight minutes, then turn off the oven, crack the door, and leave it in the oven to rest for one hour. Crush into small shards before plating.
  10. For the oregano whipped feta, in a blender or food processor, combine the crème fraiche, water, oregano, garlic, parsley and feta. Season with black pepper and process until smooth, light, and bright green.
  11. For the cucumber string salad, peel the cucumber, remove seeds, and use a mandoline fitted with a julienne blade to cut into long strings. 
  12. Place cucumber strings in a small mixing bowl and add lemon, honey, salt, and pepper. Toss together and refrigerate for one hour.
  13. For the oven roasted grape tomatoes, preheat oven to 225°F (105°C).
  14. Slice the tomatoes in half, then arrange them, cut side up on a grill rack fitted over a baking sheet.
  15. Top each tomato with one slice of garlic, one sprig-tip of thyme, and olive oil. Season with salt and pepper and roast for 75 minutes, until dry and leathery.
  16. For the pickled shallots, peel and cut off the very tip and base, leaving it whole.
  17. In a small saucepan, combine the shallots, vinegar, sugar, salt and pepper, and bring to a gentle simmer over medium heat.
  18. Continue simmering for 60 to 75 minutes, until shallots are soft and vinegar has reduced to a syrup.
  19. Transfer to a heat-proof pan, and use a blowtorch to char slightly.
  20. To serve, make a stencil by cutting a 1-3/4 x 6 inch (4.25 x 15 cm) rectangular hole through a thin piece of cardboard or a silicone baking mat. Place over a plate and add a spoonful of the Oregano Whipped Feta, using a small offset spatula to spread the mixture evenly into the negative space. Carefully remove the stencil to reveal a neat green rectangle on the plate.
  21. Add a medallion of tuna over the right edge of the rectangle, brush with tapenade, and cover with a very thin layer of broken bits of crispy flatbread.
  22. Add two roasted grape tomatoes over the left side and one pickled shallot near the tomatoes.
  23. Use precision tongs to roll up a small amount of cucumber string noodles into a ball and arrange over the far left corner of the sauce.

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