Coriander Seared Tuna with Apple & Celery Root Puree and Pickled Apple & Fennel Salad

Recipe courtesy of Chef Stuart Partin
as seen on episode “Apples”, season 5

Ingredients:

• 2, 6-oz Yellowfin Tuna steaks
• Coriander Seed
• Black Peppercorns
• Olive oil

Blend peppercorns and coriander seed to taste in a spice grinder. Season the tuna steaks with salt and pepper, then lightly coat with olive oil. Pat coriander mixture onto the tuna steaks to help it stick to the fish. Heat a frying pan until it is almost smoking, then lightly coat the pan with olive oil. Sear the tuna steaks on both sides to desired degree of doneness.

Apple & Celery Root Puree

Ingredients:

• 1 large celery root, peeled and chopped
• 4 apples, peeled and cored
• Kosher Salt
• White Pepper
• Heavy Cream

Bring apples and celery root to a boil in a pot of water. Allow to simmer until the celery root is tender. Strain the apples and celery root reserving the cooking liquid. Puree the apple mixture in a blender with cooking liquid, cream and seasonings until desired texture is achieved

Tags: Apples, Celery Root, Coriander, Fennel, Puree, Salad, Seafood, Tuna

Category: Recipes