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Chef Chad White

Anise Spiced Seared Tuna with Herb Roasted Vegetables

Health and well-being are always at the forefront of the True company culture. As their trusted chef, Chef Chad White’s main role is to stay on top of healthy trends and incorporate into the food he serves at True. His tuna recipe is a blend of heart healthy in-season vegetables and omega-3 packed tuna seasoned to perfection with peppercorn and anise.

Prep Time:

40 Minutes

Cook Time:

10-15 Minutes

Serves:

4 People


Ingredients for the Tuna:

4 tuna filets

1 tablespoon olive oil

1 tablespoon fennel seeds

1 tablespoon anise seeds

½ tablespoon caraway seeds

1 teaspoon black peppercorns

1 lemon, zested

Salt to taste

Ingredients for the Herb Roasted Root Vegetables and Brussel Sprouts Ingredients:

1 turnip, peeled and cut into medium dice

1 rutabaga, peeled and cut into medium dice

1 butternut squash, peeled and cut into medium dice

2 cups Brussel sprouts, trimmed and cut in half

4 cloves of garlic, peeled and chopped

2 tablespoons chopped rosemary

2 tablespoons chopped sage

2 tablespoons chopped parsley

2 tablespoons olive oil

Salt and pepper to taste

Ingredients for the Lemon Herbs and Olive Oil Ingredients:

1 lemon, zested

2 teaspoons chopped parsley

1 teaspoon chopped thyme

3 tablespoons olive oil

Salt and pepper to taste


Instructions for the Tuna:

Grind together all the seeds and peppercorns, mixing in zest of lemon. Season all sides of the tuna with the spice mixture and salt.
 
Heat a sauté pan over medium heat adding 1 tablespoon of olive oil. Sear the tuna on all sides.
 
Chef Chad recommends keeping it rare, but if you would like it more cooked reduce the heat after the initial sear and continue to cook a few minutes per side.

Instructions for the Vegetables:

Preheat the oven to 450 degrees. Place each root vegetable and squash in their individual sauce pot and cover with water. Bring water to a boil and then simmer until vegetables are slightly cooked yet still crunchy. Cool with running water and strain veggies, drying them with a paper towel. 

Get a bowl of ice water ready and bring a pot of salted water to a boil. Once boiling, drop the Brussel sprouts in for 30 seconds. Remove quickly and directly transfer to ice water. Strain and dry as thoroughly as possible. 

In a bowl, combine olive oil and fresh herb ingredients. Whisk together. Place all vegetables in a mixing bowl and add the chopped herbs, garlic, olive oil, and salt and pepper. Place the vegetables on a sheet tray and roast for approximately 10-15 minutes or until a tender, golden brown. 

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