Mushroom Curry Crusted Tuna, Arugula Puree

Ordering tuna tartar at restaurants has begun to bore me to tears.   Just like most good things in the world, the more mass and popular something becomes, the suckier it gets.  Now that tuna has become so prevalent, tuna tartar has become a ubiquitous standard on every menu and to me, is always hit or miss.  Sometimes the tuna tastes like absolutely nothing, sometimes it's silky, meaty, fatty and all together satisfying. 

Of course, you can always take matters into your own hands by making tuna at home.  Here, I use sushi grade tuna and create a crust from black trumpet mushrooms and curry, just like I did for my recent pork recipe.  The result is a layer of crunchy texture that enhances the silkiness of the rare tuna.  The earthy, fragrant mushroom and curry add a blast of flavor to the tuna without overwhelming it.   I made a creamy puree of arugula, olive oil and lemon juice to lend a fresh creaminess to each bite of tuna. 

Read my full recipe over at [decentcontent].

Comments

[tami h.]

oh goodness. seared tuna. *swoon* i could eat this every day. one of my absolute favorites. wanna get married? :)

[joe]

hahaha. it might be best for you to just make it at home - it takes a special woman to keep her cool with the disaster i leave in the kitchen after making all this food....

[tami h.]

people always tell me i'm "speshul". is that the same thing? :)

[joe]

let's hope not - for both of our sakes :)

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