Article Courtesy: saltwatersportsman.com | Originally Published: 10/24/16 | Click here for original article

 

There’s little you can do wrong to fresh tuna except overcook it, and this treatment preserves the delicate and distinctive flavor of the fish inside a savory crust of crushed pepper. Tellicherry peppers, more ­full-flavored and lacking the heat of black pepper, sear ­nicely and serve as a protective crust and textural contrast to the tuna. Served with the snap and crunch of the slaw and a rich sauce of onions and apples, this dish is tough to beat as an easy after-fishing dinner or a luxurious lunch.

 

Ingredients:

 

Brussels Sprout Slaw

• 1 lb. Brussels sprouts
• 4 oz. yogurt
• 2 oz. mayonnaise
• 1 tbsp. apple cider vinegar
• chives or parsley, for color

Apple-Onion Coulis

• 1 tart apple such as Granny Smith, Fuji or Gravenstein
• 1 onion
• 1 tbsp. apple cider vinegar
• 1 tbsp. sugar
• 1 tbsp. salt
• 2 cups water
• 2 oz. butter

Tuna Steaks

• Tellicherry peppercorns, cracked or coarsely ground
• canola oil

Tuna Care Now!

Proper care of tuna begins the moment the fish hits the deck. Tuna have the ability to elevate their body temperatures at will, which they do during a fight, so it’s critical to bleed and chill them quickly. Plunge a knife deep just behind the pectoral fin to bleed the fish, then gut the carcass, remove the gills, and fill the body cavity with ice before stowing the tuna in the fish box for top quality.

 

Step 4 Bill Doster

 

 

Steps 1 and 2 Bill Doster

 

 

Instructions:

1. Thinly shave the Brussels sprouts on a grater or mandoline, salt lightly, and toss with apple cider vinegar. Let sit for 30 minutes.
2. Mix the yogurt, mayo and chives or parsley thoroughly. Set the mixture aside and use it to dress the slaw before serving.
3. Slice the apple and onion, add to vinegar, sugar, salt and water in a sauté pan, and cook until all the liquid is gone, but do not let it brown. Place the mixture in a blender and liquefy thoroughly, adding the butter as it blends.
4. Roll tuna steaks in cracked Tellicherry peppercorns to coat four sides (leaving only the ends uncoated). Place in a hot pan with a little canola oil and sear all four sides, cooking the outer 1?4 inch and leaving the inside red.
5. Pool the coulis on a plate, cover with slaw and place tuna on top. Garnish with sautéed sprout leaves and ­crimini mushrooms.

 

Brandon McGlamery

Brandon McGlamery is head chef and partner of Luma on Park (lumaonpark.com) and Prato (prato-wp.com) in Winter Park, Florida, as well as the author of “9 Courses.”Zach Stovall