Charred Tuna with Celery Root Puree, Wild Mushrooms,
Pearl Onions and Red Verjus-Green Peppercorn Reduction
Serves 4

Ingredients:
4 6 ounce portions yellow fin tuna
2 cups celery root puree
12 ounces mixed wild mushrooms
1 pint pearl onions, roasted in the skin, then peeled
3 ounces verjus reduction

Celery Root Puree:
1 ½ pounds celery root peeled and cut into 1 inch pieces
3 cups water
3 cups milk
1 ½ T. Salt

Add all ingredients to a medium sized sauce pot and bring to a boil, before turning down to a simmer. Continue to simmer until celery root is very tender, about 25 minutes. Once tender, strain through a colander, reserving about a cup of the liquid. Place celery root into blender and turn on high, adding just enough liquid to ensure the celery root can be pureed. Reserve warm until plating.

Mushrooms:
2 shallots, minced
2 cloves garlic, minced
1 T. minced chives
2 T. whole butter
¾ pound mixed wild mushrooms
1 pint of cooked, peeled pearl onions

In a large, hot sauté pan and butter then add mushrooms. Sauté until brown and tender, then add garlic, shallots and pearl onions and continue to cook for another minute and a half. Once cooked, toss in the chives and remove from heat, keeping warm.

Verjus Reduction:
12 ounce red verjus
1/2 cup sugar
1 T. green peppercorns

In a small sauce pot, add sugar and cook over medium heat until sugar browns and looks like caramel. Instantly add the verjus, being careful not to let it splash up. Reduce heat to a slow simmer and cook until reduced by 3/4. Add the peppercorns and pull off of the heat. Let steep for 15 minutes then chill. Reserve for plating.

Season tuna with salt and pepper, and add to a very hot sauté pan with enough oil to coat bottom of pan. To cook the tuna rare, sear on each side for one minute. Add 45 seconds per side for each level of temperature you want to reach. For instance, 1 minute and 45 seconds per side for a medium rare, 2 minutes 30 seconds per side for a medium.

To plate, divide the puree into the center of 4 plates, then top with mushroom and pearl onion mixture. Cut each piece of tuna in half across the grain and serve ‘open face’, then drizzle each plate with about ¾ ounce of the verjus reduction.

Prepared for Your Day by Chef Tim Armstrong at Old Village Post House
101 Pitt Street
Mt. Pleasant, SC
843.388.8935 or 800.549.POST