BlueFin chef Tim Labonte Demonstrates Root Vegetable Encrusted Tuna

BlueFin chef Tim Labonte Demonstrates Root Vegetable Encrusted Tuna


1/2 cup of each Leek, seet potato, celery root, thinly julliened.

5oz portions Tuna Medallions, cut square if possible. Have your local market assist.

1 cup basic batter, with addition of balsamic vinegar

oil for frying & a fryer set @350

1/2 cup Aioli or sour cream

4 ea white anchovy filet chopped.

2 tbl grated romano cheese

1 ea Fresh Lemon zest, & juice of lemon

2 sprigs Thyme & Rosemary chopped.

Salt & Pepper to taste

© 2017 WCSH-TV


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