Discover Newport has brought Chef Rich Silvia from The White Horse Tavern making Seared Ahi Tuna With Braised Spring Vegetables, Black Barley and Pesto Broth.
28 oz High Quality Fresh Ahi Tuna
Spring VegetablesAdd the following to a 8 Qt, High Sided Pot:
2 whole Globe Artichokes (good quality longstem marinated artichokes are fine for home use), trimmed, quartered and soaked in acidulated water (lemon).
1 medium sized Carrot, peeled and sliced
1 medium sized onion, peeled and julienne
2 fennel tops, fronds removed for garnish, stalks sliced thin
3 clove garlic, smashed
2 lemons, halved and squeezed
½ lime, Squeezed
Strong Pinch Of Crushed Red Pepper
1 Bay Leaf
Dash Espelette Pepper
1 tbsp salt
½ gal water
Simmer all ingredients 20 minutes then checking every 5 to 10 minutes for tenderness, then add the fava beans to warm.
1 lb Shelled Fava Beans, Blanched and Rinsed
Reserve aside and add a pat of butter if you wish for richness.
1 ½ Cup Cooked Black Barley
½ Cup Basil Pesto, Fresh Made
Reserved Broth From Artichoke BraiseFor the Tuna:
Divide the Tuna Steak into 4 evenly portioned and shaped pieces. Lightly Coat the outside of the tuna with canola oil. Then season with Salt and Fresh Ground Pepper.
Warm a medium to large flat bottom sauté pan to medium high heat, Add 1 Tbsp Canola oil and a pat of Butter. Sear all sides of the tuna to desired rareness. Plate:
In a Large Bottom Pasta Bowl, Place a Mixture of The Spring Vegetables, Pesto Broth, And Black Barley Garnish with Sweet, not Bitter Herb of your choice.
Strawberry Banana DaquiriBy: Alex Brandariz, Beverage Director of the White Horse Tavern
3 oz Strawberry and Herb Infused Dark Rum (Local Preferred)
1 oz Banana Liqueur
½ oz Lime Juice, Fresh
¼ oz orgeat almons syrup
Pour over ice, shake, and strain over fresh ice.