Seared Citrus Tuna and Boursin Mashed Potatoes - Cincinnati News, FOX19-WXIX TV

Seared Citrus Tuna and Boursin Mashed Potatoes

Seared Citrus Tuna and Boursin Mashed Potatoes
Citrus Dressing
2 lemons
2 limes         Zested
1 orange
Combine Zest from fruit with one cup Olive Oil
Squeeze in the juice from the Citrus Fruit
Add 2 tbs Sugar in the raw
5 tbs Balsamic Vinigiar
Blend in blender or food processor
**Reserve for later
Bure Blanc (Grapefruit)
Squeeze juice from 1/2 Grapefruit
or 4 tbs unsweetened Grapefruit Juice
Bring to a boil then reduce over Medium Heat by 1/2
Add 2 cups Heavy Cream and bring to a boil
Remove from heat and whisk in 1/4 pound unsalted batter
**Reserve for later
Coat Tuna in Sea Salt and Cracked Pepper
Sear Tuna on High Heat - Until Medium Rare
Slice on Bias and Place on Top of Mashed Potatoes
Chive and Spinach Oil
2 oz Fresh Chives
1 oz Baby Spinach
2 1/2 cups Olive Oil
Blend and Strain through a Chineise (China Cap)
**Place in Squeeze Bottle
Boursin Mashed Potatoes
8 Yukan Potatoes - Stripped so some skin remains
Bring to a boil
Add 1/4 lb. Butter
1 Can Boursin Cheese
1 tbs Roasted Garlic
2 tbs Chopped Shallots
Add Salt & Pepper to Taste
Place Spring Greens in Back of Roasted Potato
Drizzle with Citrus Dressing
Place Grapefruit Bure Blanc in Front of Tuna
Squeeze Chive Oil and Bure Blanc on the Tuna
Squeeze some Soy Sauce on the Tuna
Garnish with Fresh Ginger, Wasabi Pask and Fried Linguini
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