Grapfruit Olive Oil Basted Canadian Albacore Tuna with Spiced Persimmon Chutney
Spiced Persimmon Chutney
1 ½ cup (375 ml) cider vinegar
1 cup (250 ml) chopped onion
¾ cup (187 ml) sugar
2 lemons, juice and zest
1 large jalapeno chili with seeds, minced
1 Tbsp (15 ml) minced fresh ginger
1 tsp (5 ml) ground coriander
1/8 tsp (0.6 ml) ground cloves
2 ½ cups (625 ml) chopped peeled Faye persimmons (about 4 medium)
Quick Preserved Grapefruit
1 cup (250 ml) water
2 Tbsp (30 ml) kosher salt
1 grapefruit, washed and quartered
2 cups (500 ml)olive oil
Rind of quick preserved Grapefruit, julienned
- In large saucepan, combine all chutney ingredients except persimmons. Bring to boil over medium heat, stirring occasionally. Turn heat to medium-low and simmer until mixture is reduced to ½ cup (125 ml), about 40 minutes. Add persimmons and simmer until tender, about 10 minutes. Cool.
- In a small sauce pan, combine water and salt and bring to boil. Add grapefruit, cook over medium heat until liquid is reduced to ½ cup (125 ml) and grapefruit rind is tender, about 30-35 minutes. Cool.
- Heat olive oil in a deep sauté pan until simmering. Add rind of preserved grapefruit and simmer on low until oil is fragrant, about 3 minutes. Immerse Canadian Albacore Tuna in oil and baste until desired doneness. Remove tuna; season with salt and divide into portions.
- To serve: Serve with Persimmon Chutney; over coconut scented basmati rice, and garnish with pink grapefruit.
Provided by JONATHAN BOERBOOM, Chef de Partie & QUANG DAND, Chef de Cuisine of C RESTAURANT, Vancouver, BC, Canada.