
Hazelnut Tuna with fingerling potatoes and mussel stew
Recipe courtesy of Greg Volle, Executive Chef, Country Club of Roswell (Ga.)
Ingredients
- For Hazelnut Crust (buzz up in food processor)
- hazelnuts - 1 cup
- panko bread crumbs - 1 1/2 cups
- Aleppo chili flakes - 1 1/2 Tbsp.
- salt - to taste
- pepper - to taste
- For Tuna
- egg - 1
- soy sauce - 3/4 cup
- flour - for coating
- Ahi Tuna - 6-oz
- For Potatoes and Stew
- bacon fat - 2 Tbsp.
- fingerling sweet potatoes - 15, diced
- regular fingerling potatoes - 7, diced
- leeks - 2, julienned short and thin
- bacon - 9 ozs., diced, house, slab or butcher bacon
- shallots - 4, finely diced
- garlic - 1 bulb, minced
- white wine - 2 cups
- heavy cream - 1 qt.
- mussels - 20-plus, steamed and shelled
- parsley - 1 bunch, chopped
- Sprig Fresh Thyme - 5
- lemon juice - 1/2 cup
- habanero vinegar - 1/4 cup, white is also fine
- celery salt - 1 Tbsp.
- smoked paprika - 1 Tbsp.
- cayenne - 1 tsp.
- salt - to taste
- pepper - to taste
Instructions
For Tuna
- Beat 1 egg into 3/4 cup of soy sauce.
- Roll a 6-oz. portion of Ahi Tuna in lightly seasoned flour. Dip and coat it in the soy egg wash, then roll it in the hazelnut mixture, pressing the crust onto the fish.
- Deep fry at 350°F for 60 to 90 seconds.
- Pat dry with paper towel, and slice corner to corner for presentation.
For Potatoes and Stew
- Sauté the first six ingredients in the bacon fat on high heat, for about 2 minutes.
- Add the stemmed thyme and deglaze with white wine, and reduce to almost nothing.
- Add the quart of heavy cream, mussels, seasoning, vinegar and lemon juice. Bring to a boil and simmer until the mixture is thickened, and add parsley.
- Serve in shallow bowl, so that the tuna can sit on top of the stew. Garnish with crispy fingerling sweet-potato chips.