Ingredients Jump to Instructions ↓

  1. 6 (5 to 6-ounce) tuna paillards, 1/2-inch thick

  2. 2/3 cup raisins

  3. 1 cup port

  4. 3 cups bread crumbs

  5. 1/4 cup Parmesan, grated, plus

  6. 1/2 cup, shredded

  7. 1/2 cup olive oil

  8. 2 tablespoons chopped parsley, optional

  9. 1/2 cup clarified butter

  10. 1 tablespoon unsalted butter

  11. 2 cloves garlic , minced

  12. 12 medium mushrooms , quartered

  13. 1 pound spinach , picked and washed (loosely packed)

  14. 1/2 cup pine nuts, toasted

  15. 1/4 pound prosciutto, sliced thin and cut into julienne

  16. 1 1/4 cups red wine vinegar

  17. 1 ounce lemon juice

  18. 1 medium red onion, julienned Salt and pepper

  19. 1/2 cup Caper Parsley Relish, recipe follows

  20. 2 bunches Italian parsley , leaves picked, coarsely chopped

  21. 2 lemons, peeled and sectioned, seeded and diced

  22. 1/4 cup capers

  23. 1/4 cup extra-virgin olive oil

  24. 1 tablespoon red wine vinegar

  25. Salt and pepper

Instructions Jump to Ingredients ↑

  1. Cut thin tuna steaks (or have fishmonger do it). Do not buy thick cuts and pound to 1/2-inch thickness like you would veal. Tuna is too delicate.

  2. In a saucepan , poach the raisins in the port until plump. Drain and reserve the raisins.

  3. Mix the bread crumbs , grated Parmesan, olive oil and, if desired, some chopped parsley together with salt and pepper. Dredge tuna in bread crumb mixture.

  4. Mix the olive oil and the clarified butter. Salt and pepper the tuna paillards and dredge in the oil-butter mixture. Dip again into the bread crumbs, thoroughly coating both sides.

  5. In a saute pan over medium to high heat, add a little oil and when hot the whole butter. Add the breaded paillards and saute on one side about 3 minutes until brown and crisp. Turn and cook the other side until brown and crisp. (Make sure not to crowd the saute pan. You will probably only be able to cook 2 paillards at a time.) Keep warm.

  6. When paillards are cooked, wipe out the pan, add a little oil (or left over butter-oil mixture) to the pan. Add in the garlic and cook 2 minutes. Add the mushroom quarters and saute until browned. Add in the spinach, pine nuts , prosciutto , and let start to wilt. Remove from the heat.

  7. In the stainless bowl, add the raisins, onions, shredded Parmesan , and wilted spinach mixture, dress with the vinegar and toss.

  8. On six warm dinner plates, divide the spinach mixture and sprinkle on the lemon juice. Top each with a tuna paillard and top each paillard with the Caper Parsley Relish. Serve warm with a lemon crown.

  9. Mix all together in a large bowl.

  10. Yield: 6 servings This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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