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Chef Don's
Favorite Cape Cod Seafood Recipes
Pistachio Encrusted Tuna
Serves 4
4 - 6 oz. Sashimi Grade Tuna Steaks
1 Cup Finely Chopped Pistachios
4 Tbsp. Artichoke and Lemon Pesto
Salt and Pepper to Taste
Olive Oil as Needed
Chop the pistachios in a food processor until they are the size of
small pebbles. Be sure not to over chop the pistachios. Brush the tuna
with a thin layer of pesto. Sprinkle the tuna with the salt and pepper.
Press the pistachios onto the tuna to form the crust. Gently shake off
the excess pistachios. Heat the oil in a sauté pan until it is
very hot. Over medium high heat sauté the tuna 5-8 minutes per
side, depending on how thick the steaks are. Serve Medium Rare or
finish cooking the tuna in a 400° oven until they are cooked to
your liking.
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Blood Orange Beurre Blanc
Yield: 4 servings
1/4 cup White Wine
Juice of 1/2 Lemon
1/2 cup Blood Orange Juice
1 Tbsp. Minced Shallot
1/2 lb. Fresh Butter, room temperature
Salt and White Pepper to taste
Put the wine, juices and shallot into a sauce pan and reduce to almost
dry. Remove from heat and whisk in the butter a little at a time. When
the pot looses it's heat return to the burner and turn the heat down to
low. The butter should not melt, but form an emulsified sauce. After
the butter is incorporated season and serve immediately. |
| Ring Bros. Marketplace |
| 485 Route 134, South Dennis, Cape Cod |
| 508-394-2244 |
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