Tonno con Barbabietole
Pan-Seared Bluefin Tuna, Marinated Beets and Garden Chives
ZD Wines Pinot Noir, Carneros
Executive Chef Michael Reardon, Tra Vigne
2 7oz center cut tuna (1" thick)
4 small bulls blood beets
4 small white beets
4 small chioggia beets
1 small shallot chopped small
3 tbls. 25 year old sherry vinegar
4 tbls. tuscan olive oil
half bunch chives chopped
squeeze of lemon
tuscan olive oil to finish
5 sprigs fresh thyme
Blanch bulls beets in a pot of salted water until tender 8-10 min.
Blanch white beets seperately
Peel when cool
Quarter the red beets
Dice the white and marinate with sherry vinegar, shallot and olive oil, season.
Shave chioggia beets on a mandoline toss with lemon juice and oil to taste.
Season tuna with the best quality salt you can find, pepper and chopped thyme.
Sear in a hot pan with a little oil, you want to get a nice golden brown crust on the tuna, about 2 min. on each side for medium rare.
Remove tuna from the panwhile it rests remove oil from the pan and add 1 ounce more, red beets and the white beet greens, season and warm.
To plate, white beets on the bottom and the red beets on top with greens. Tuna next, and finish with the shaved chioggia, chive and more extra virgin olive oil.