Grilled Yellow fin Tuna, Arugula Pesto, Passion Fruit Hash Potatoes

A superb Caribbean fish, the bitterness of arugula compliments the sweetness of passion fruit..

Preparation Time: 45 Mn Serves 4 Today .A nice & easy recipes!Our Sommelier Recommends 2004 Vinnae, Jermann, Fruuli, Italy. Jermann is a traditional Friulian winery dating back to 1881. Silvio overcame his Fathers resistance & inaugurated a new era, not only for Jermann, but for white vinification in Italy. Since then, the Jermann wines, always present purity, depth of flavor & richness in mineral extract. Vinnae is an amazing blend of Ribolla Gialla, Malvasia & Riesling grapes. Dry, intense, it has a perfumed scent of oranges & flowers. Delicate & elegant bouquet of green apples.

INGREDIENTS FOR 4 SERVINGSTuna Marinade Arugula Pesto Passion Fruit Potatoes4 ea Tuna steaks (6 Oz Ea/180 Gr) 1/4cup Extra Virgin Olive Oil1.5lb Red bliss Potatoes½ cup orange juice 8 garlic cloves 4oz/ 120g butter½ cup soy sauce 2 bunches of arugula 1 cup passion fruit juice 2 tbsp Olive Oil ½ cup walnuts 4oz/ 12cl honey2 tbsp lime juice 4oz/120g goat cheese 8 ea Roma Tomatoes½ cup horsin sauce 1cup Extra Virgin Olive Oil ¼ cup Olive Oil

TechniqueComfit Tomatoes: Punch the skin of the tomatoes with the tip of you knife and remove the peduncle. Submerge the tomatoes in hot boiling water for 10 seconds and then ice them down. Peel the skin and then split the roma tomatoes length wise, deseed. Coat them with Olive Oil & lay them on a sheet pan. Salt & Pepper to taste. Bake at a very low heat in the oven (160°F/ 90°C) for 2 hrs. The tomatoes should be semi-dry & lightly rubbery (left picture). Julienne in small strips.Potatoes: Boil the cubed, non-peeled potatoes in salty boiling water for about 20mins, or until soft. During this time, reduce the passion fruit juice with honey by ½. Smash the potatoes with a fork or a potato masher (center picture). Add the passion fruit juice, butter & julienne on Comfit tomatoes. Crush until smooth. Keep warm.Marinate the Tuna: Whisk orange juice, soy sauce, horsing sauce, Olive Oil & lime juice. Pour over the tuna steak, wrap in cling film & refrigerate for 1 hour.Pesto: Slowly roast the 8 garlic cloves in the Olive Oil until golden brown, cool down. In a Margarita blender, combine ALL the remaining ingredients from the pesto & puree, until it reaches the consistency of green oil, refrigerate.Serving Time: On a hot grill, grill the tuna to your likeness, set it on a disk of potatoes. Warm the sauce "a la minute" & drizzle as shown (right picture)Chef Eric's Secret: Never warm up your pesto, prior to using it. It will then turn brown & loose its flavor, you can keep it on a shelf in your refrigerator for weeks!

Thought of the week"If you live long enough, you will see that every victory turns into a defeat"

Simone De Beauvoir

Term of the WeakArugula (arugula)

Arugula (arugula) is also known as roquette, true rocket, rocket salad, tira, & in England, as white pepper. The name "rocket" derives from the French roquette, a

diminutive form of the Latin eruca, the Italian ruccetta, & medieval French Provencal roqueto. While the vegetable was most commonly known as roquette for many years the

term "arugula" appears more often now, at least in Florida.

Bon appétit, Chef Eric Scuiller Corporate chef Elite resorts Caribbean.French master chef.

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