Mediterranean Seared Tuna

Chef Jay Norris from Wind Creek Casino is making a Seared Ahi Tuna with Grape Tomato Compote over a Mediterranean Hash & Lemon Thyme Vinaigrette

INGREDIENTS:
6 oz. Ahi tuna loin
¼ tsp fennel pollen
1 c grape tomato
½ shallot, minced
1 garlic clove, minced
2 sprigs fresh thyme, chopped
2 basil leaves, chopped
4 oz. fingerling potato, quartered
½ fennel bulb, diced
1 c spinach
¼ red onion, sliced
¼ c kalamata olives, halved
1 tbsp Dijon mustard
1 tbsp white balsamic vinegar
1 tbsp sugar
3 sprigs of fresh thyme, de-stemmed
1 lemon, juiced
Salt, Pepper, Extra Virgin Olive Oil to taste



STEPS For Tuna:
Season with fennel pollen, salt and pepper and sear each side of the loin for 20 seconds in a hot sauté pan.  Slice thin and place over the hash.

For the Tomato Compote:
In another pan, add a drizzle of olive oil and place tomatoes in first, followed by the shallots and garlic.  Once the tomatoes have blistered, remove and place in a mixing bowl to cool.  Add herbs, lemon and season to taste.  Serve over the tuna loin.

For the Hash:
Heat a sauté pan on medium heat and add a drizzle of oil.  First add the potato and follow with the fennel and onion.  Next add the spinach and wilt.  Caramelize all ingredients and add the olives to finish and season with salt and pepper to taste.

For the Vinaigrette:
Place mustard, sugar, lemon juice, vinegar and thyme in a mixing bowl and whisk until well combined.  Slowly whisk in oil, as needed, until the mixture emulsifies.  Add salt and pepper to taste.  Toss the hash with the vinaigrette to serve.

Wind Creek Casino
303 Poarch Road
Atmore, Alabama
http://windcreekatmore.com/Kitchen
Culinary Studio Hours of Operation:
Hands-On Classes-Thursday 6pm, Saturday 1pm & 6pm, Sunday 1pm & 6pm
Table in a Kitchen- Six Course Tasting Dinner- Every Friday @ 6pm
Advanced reservations are required for the Culinary Studio.

Special Event:
Make plans to attend a Mardi Gras ball to support St. Jude Children’s Research Hospital Saturday, February 8, 2014 from 7 p.m. – 2a.m.  It is called the St. Jude Joie De Vivre Ball and is being held at the Mobile Cruise Terminal. This will be a Mardi Gras ball like no other because it’s being held to help find cures and save children battling cancer and other deadly diseases. The evening will feature tastings from local restaurants, cocktails, live and silent auctions and live music to kick off the Mardi Gras season. Doors open at 7:00pm, and you’re asked to arrive in time for a special St. Jude presentation at 8:00. White tie attire is required for everyone attending the ball.

Ticket information:
Individual ticket – $100
Couples ticket – $150
Table for 10 – $1000
Children under the age of 12 eat free
No tickets will be sold at the door

Special Event at Wind Creek Casino:
Table in a Kitchen-

  • Six Course Tasting Dinner with Wine Pairings and Cooking Demonstrations
  • Every Friday @ 6pm, Kitchen Culinary Studio-Wind Creek Atmore
  • $59 pp. with 15% gratuity charge (beverages not included)
  • Advanced Reservations Required

Menu changes monthly and is available at http://windcreekatmore.com/Kitchen/Table-In-A-Kitchen

About the Chef:

Chef Jay Norris is the specialty chef at Wind Creek. Chef Norris is originally from the Florida panhandle. His culinary career began at a coastal fish market, where he found his passion for cooking early on, as a prep cook. Since then, Chef Norris has taken his love of cooking to kitchens around the world, working in places like Australia, New Zealand, and Argentina as well as throughout the United States.  His approach to cooking is simple, seasonal, fresh and heavily influenced by his travels.  Since joining Wind Creek in 2011, Chef Norris says he has been dedicated to bringing globally influenced dishes to the table.  He believes the most memorable dishes can be made from the most basic ingredients.

 

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