Pepper Encrusted Seared Fijian Albacore, Beluga Lentils, Braised leeks, Pepperdew Reduction

 
Albacore Lentils

Pair With

Nº 78

Cabernet sauvignon

FLAVOR PROFILE  

peppery, buttery, acidic

TIME TO EXECUTE 

2-3 hours

INGREDIENTS

4 oz. tuna pepper encrusted seared rare (sliced)   

1 cup Beluga lentils soaked overnight in water with garlic and bay leaf. Cook the next day in the seasoned water until tender

1 ea. leek cooked down with butter, salt, and pepper

2 ea. (chopped) pepperdew mixed with your favorite butter reduction i.e. Burreblanc

 

 

DIRECTIONS

Once the lentils are soft enough, drain and cool. When you’re ready to serve add the lentils to a small sauté pan with a touch of water and a drizzle of extra virgin olive oil. Sear and slice the tuna rare, set aside.

To plate: place your lentils down on the plate, add the cooked leeks and fan the sliced tuna on top. Finish the dish with a drizzle of the pepperdew sauce and flake salt.