1 ½ pounds Tuna (After cleaned)
½ cup Quinoa
2 quarts Canola Oil
1 cup Pine Peppercorns
1 ½ cup Water
4 tablespoons Clarified Butter
1 tablespoons Whole Butter
Salt and Pepper
3 pints Blackberries
3 large Parsnips
1 Vanilla Bean
2 quarts Water
4 Tablespoon Simple Syrup
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.
