Seared Spicy Albacore Tuna Loin

DON GENOVA – Victoria Public Market delivers the ingredients

Seared Spicy Albacore Tuna Loin with Blueberry Fennel Slaw

On Saturday, Sept. 14 the long-awaited Victoria Public Market opening in the historic Hudson Building on Douglas Street, and it was jam-packed with first time visitors who will hopefully return frequently to patronize the vendors who have worked so hard to be there. I was proud to be asked to provide a cooking demo during opening day, and although it is a very easy recipe I thought I would provide it here for everyone to enjoy. Many of the ingredients were made available by vendors at the market so I’ve mentioned them by name here.

Seared Spicy Albacore Tuna Loin with Blueberry Fennel Slaw Serves 4

Ingredients For the Tuna

1 pound frozen albacore tuna loin, thawed (From Cowichan Bay Seafood)

1tbsp extra-virgin olive oil

1 to 2 tbsp Island Spice Trade Sesame/Szechuan/Habanero/Sea Salt rub or Organic Fair Cow Bay rub (Island Spice Trade)

For the Blueberry Fennel Slaw:

2 large fennel bulbs, trimmed of fronds and stems, reserve some fronds for garnish

1 cup BC blueberries

1 tsp ground cumin

1 tbsp Persian Lime Olive OIl (from Olive the Senses)

1 tbsp Vancouver Island honey

Juice of 1 lime

Vancouver Island Sea Salt to taste

Trim the tuna so that it is of a fairly uniform triangular shape. Brush with the olive oil and coat with rub, pressing it firmly into the tuna flesh. Heat a large heavy-bottomed fry pan on high heat. (I use a cast-iron fry pan) When it is very hot add the tuna and sear on all three sides,just a couple of minutes on each side. You want to leave the inside of the tuna rare.

While the tuna is searing, g rate the fennel on the largest holes of a box grater or thinly slice on a mandolin or with the slicing disc on your food processor. Put the grated or sliced fennel in a bowl.  Add all other ingredients and stir to blend.

Remove the tuna from the heat and let rest for a few minutes. Put a small mound of slaw on each plate, then cut 2-3 slices of tuna and pile on top of the slaw. Garnish with reserved fennel fronds. Serve immediately.

 

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