Tuna
1 ½ pounds Tuna (After cleaned)
½ cup Quinoa
2 quarts Canola Oil
1 cup Pine Peppercorns
1 ½ cup Water
4 TB Clarified Butter
1 tablespoons Whole Butter
Salt and Pepper

Tuna
Toast Peppercorns and grind. Coat tuna with peppercorns, salt and pepper. On medium heat sear tuna on all sides in clarified butter. Allow to rest for 1 minute. Slice and serve.

Sauce
Puree blackberries and place in sauce pan with scraped out vanilla bean and simple syrup. Bring to a simmer and cook for 10 minutes, stirring constantly. Season with salt and pepper, strain and serve.

Parsnips
Shave parsnips with vegetable peeler – down to core. Blanch in simmering water for 20 to 30 seconds. Quickly transfer to an ice bath. Remove and pat completely dry. Deep fry until golden. Remove to a paper towel and immediately salt.