Seafood » Prosciutto-Wrapped Tuna w/ Queso Fresco & Chile Corn Purée
Brian Poe of Poe's Kitchen at the Rattlesnake, made this appetizer for our 2010 Hoedown. One taste and we knew we had to get the how-to video. An Anaheim and jalapeño chile-flavored corn purée serves as the bed for tuna wrapped with prosciutto that's been seasoned with the chef's special mix of spices, then seared just 30 seconds per side, keeping the fresh tuna's fabulous flavor. The recipe will serve 6-8 as an appetizer or first course and we guarantee they're gonna fly off the plate.
Print Recipe
Serves 6-8
Ingredients
Chile Corn Purée
- 4 ears shucked corn (2 cups kernels & cobs)
- melted butter for brushing corn
- salt & pepper
- olive oil to coat pan
- 1 Anaheim chile, chopped (with seeds)
- ½ jalapeno pepper, seeded & chopped
- ½ tbsp minced garlic
- ½ tbsp minced shallots
- 2 cups water
- 3 cups heavy cream (added as 2 cups & 1 cup)
Poe-Co Loco Seasoning (makes about ⅔ cup)
- 2 tbsp garlic powder
- 2 tbsp white pepper
- 2 tbsp paprika
- 2 tbsp dried oregano
- 2 tbsp ground coriander
- cayenne pepper to taste
- 2 tbsp ground cumin
Prosciutto & Tuna Skewers
- 24 pieces thinly-sliced prosciutto
- 2 lbs fresh tuna fillets cut into 24 cubes about 1"
- 24 cubes, about 1", queso fresco cheese
- 12 torn basil leaves
- olive oil for coating pan
Special Equipment
- regular or immersion blender
- skewers
How-to
Grill Corn & Make Purée
- Place ears of corn on high heat. Brush with melted butter, season with salt and pepper
- Char corn on outside, turning frequently, about 5 minutes
- Remove corn to a cutting board, allow to cool to the touch, and with a sharp knife, slice kernels off the cobs (you should get about 2 cups of kernels) and slice the corn cobs into about 2" pieces
- In medium sauce pot over medium-high heat, add olive oil to coat bottom of the pot
- Add corn cobs and kernels, Anaheim chile and jalapeno peppers and cook 5-10 minutes until softened and lightly browned, stirring occasionally so ingredients will not burn.
- Add garlic and shallots toward the end of cooking time, season with a pinch of salt and pepper and mix thoroughly
- Add water to cover, about 2 cups, and simmer to reduce, 10 minutes
- Add 2 cups of cream. Bring to a boil, then simmer to reduce 10 minutes
- Transfer mixture (cobs too!) to a blender, or purée directly in the pot with an immersion (stick) blender. Blend to a smooth consistency then push through a medium-mesh strainer and discard any large pieces. Set the purée aside until plating
Mix Poe-Co Loco Seasoning
- Mix all dried spices together in small bowl. Set aside
Wrap & Sear Tuna
- Lay prosciutto flat on clean work surface
- Place tuna toward bottom of prosciutto. Top with piece of cheese and a leaf of basil
- Wrap around with prosciutto. Skewer 4 pieces of wrapped tuna per skewer (piercing through the prosciutto-wrapped sides to hold wrappings together)
- Season all sides of skewered tuna liberally with Poe-Co Loco seasoning. Repeat with remaining pieces
- Heat olive oil to coat bottom of large saute pan over medium-high
- Sear skewers 30 seconds per side until prosciutto is browned
Plate & Serve
- Heat remaining 1 cup of heavy cream in a small saucepan on medium-high
- Add corn puree, stir to heat through, about 1 minute
- Spread puree on the bottom of plates, remove skewers from tuna pieces. Place tuna atop the purée, garnish with basil and a drizzle of olive oil if desired, and serve warm!
Comments (0)
There are no comments for this post yet. Be the first to add a comment!
Add a Comment / Rate this Video
You must be logged in to comment!