Entreé
Grilled Tuna
with Truffle-Infused Potato Risotto, Garlic-Marinated Artichokes, and Tarragon-Veal Jus
Serves 4
INGREDIENTS
MARINATED ARTICHOKES
- ½ T Extra Virgin Olive Oil
- 1 clvs Garlic, minced
- ½ Shallots, sliced
- 4 Artichokes (Packed In Oil), drained, cut into thirds
- 12 Cherry Tomato, halved
- 2 T Fresh Chives, chopped
- Salt (coarse), to taste
- Ground Black Pepper, to taste
TARRAGON VEAL JUS
- 1 ¼ c Veal Stock
- 1 c Dry Red Wine, such as Merlot
- 3 stalk Fresh Tarragon
POTATO RISOTTO
- ½ lb Russet Potato, peeled and cubed
- 1 T Extra Virgin Olive Oil
- 1 Shallots, diced
- 1 clvs Garlic, minced
- 1 cans Dry White Wine, such as chardonnay
- 1 cans Heavy Cream
- Salt (coarse), to taste
- Ground Black Pepper, to taste
- 1 T White Truffle Oil
- Parmesan, freshly grated, to taste
GRILLED TUNA
- 4 ½ lb Ahi Tuna Steaks
- Extra Virgin Olive Oil, for grilling
- Salt (coarse), to taste
- Ground Black Pepper, to taste
INSTRUCTIONS
FOR THE MARINATED ARTICHOKES
- Heat oil in a large sauté pan over medium heat until it shimmers. Add shallot and garlic, cooking until fragrant and golden.
- Add artichokes, tomatoes, and chives. Season to taste with salt and pepper.
- Sauté until tomatoes just begin to soften, 2 to 3 minutes.
- Remove from heat, cover, and set aside until ready to serve.
*Note: Artichokes packed in oil can be found in specialty grocery stores, some supermarkets, and online at www.williams-sonoma.com.
FOR THE TARRAGON VEAL JUS
- Combine red wine and tarragon stalks in a medium saucepan over medium-high heat. Simmer until reduced by 1/3, about 15 to 20 minutes.
- Add veal stock and simmer until reduced by 1/3, about 15 to 20 minutes.
- Strain mixture through a fine-mesh sieve and set aside until ready to serve.
FOR THE POTATO RISOTTO
- Bring a pot of salted water to a boil. Cook potatoes until tender but not falling apart, about 8 to 10 minutes.
- Meanwhile, heat oil in a large sauté pan over medium-high heat. Add shallot, cooking until translucent. Add garlic and cook 30 seconds, or until very fragrant and golden.
- Add white wine, simmering until reduced, about 3 minutes. Add cream, simmering until reduced and slightly thickened, about 3 to 4 minutes. Add salt and pepper to taste.
- Drain potatoes and return to hot saucepan to allow excess water to evaporate.
- Gently fold cooked potatoes into cream mixture. Add additional salt and pepper to taste. Remove from heat and fold in truffle oil and parmesan cheese.
FOR THE GRILLED TUNA
- Preheat grill to 400°F.
- Rinse tuna steaks and pat dry. Brush both sides with oil and season with salt and pepper.
- Place tuna on hot grill and sear each side 2 minutes for rare. If you prefer well done, cook an additional 2 to 3 minutes per side.
FOR THE SERVICE
- Evenly divide potato risotto among 4 serving plates.
- Cut tuna steaks in half and place over potatoes.
- Evenly divide artichoke mixture among plates and drizzle with tarragon veal jus.
This entreé has been found at Palo. The Grilled Tuna has been offered on the Palo menu.
Source: Disney Parks Blog
Created 2023-01-31 09:57:32 – Last Modified 2024-02-02 09:28:26