PORCINI ENCRUSTED TUNA WITH TOMATO JAM

 

V. Paul’s Italian Ristorante
Brian Vaught & Scott Smith

 

4 cups Panko breadcrumbs
½ cup dried porcini mushrooms, finely chopped
1 tsp. salt
1 tsp. black pepper
1 tsp. tarragon
½ tsp. cayenne pepper
1 tsp. fresh parsley, chopped
1 lb. yellow fin tuna
2 oz. olive oil

Combine all ingredients and mix well. Slice tuna into four 4 oz. pieces. Roll tuna in breadcrumb mixture. Heat olive oil in a saute pan and sear tuna to desired temperature.

Tomato Jam:
2 lbs. Roma tomatoes
1 cup granulated sugar
1 Tbsp. crushed red pepper flakes
1 lemon, zested and juiced
1 Tbsp. balsamic vinegar

Blanch tomatoes (approximately 4-5 minutes) and allow to cool. Peel outer skin and deseed them. Place tomatoes and all remaining ingredients into a saucepan and allow to simmer for 30 minutes (mixture should be of a syrup consistency when finished.)