Triggers_tuna_big_easy_BIG

 

TRIGGERS
BUZZ & ZACH VALADAO
 

8 oz. yellow fin tuna steak
Salt and pepper to taste
1 Tbsp. chopped garlic
1 Tbsp. chopped shallots
1 oz. red wine
4 oz. demi-glace
1 tsp. blackening seasoning
2 Tbsp. chopped green onion
1 cup hot cooked grits
¼ cup smoked Gouda cheese
1 cup Panko Japanese breadcrumbs
1 Tbsp. olive oil
3Tbsp. unsalted butter, softened
4 jumbo Gulf shrimp

Add smoked Gouda to grits and cool at least 2 hours. Shape cheese grits into two patties, coat with breadcrumbs. In a skillet, add olive oil over medium high heat and add cheese grits cake. Heat until brown on both sides approximately 2 minutes on each side. Spray tuna with nonstick cooking spray and season with salt and pepper. On char grill or in a skillet, sear both sides about one minute on each side. Place tuna on a plate and let rest for 2 minutes. In a skillet on medium heat, add olive oil, garlic and shrimp; sauté for 1 minute. Add red wine and blackening seasoning; reduce until almost dry. Add demi-glace and heat thoroughly. Add 1 Tbsp. softened butter at a time, swirling pan to incorporate, then add green onion. DO NOT BOIL. Place grit cakes on a serving plate, cut tuna and place with grits. Pour sauce over grit cakes.