Inspired by the tomatoes from our Farm, we have put together a feature recipe for you to enjoy at home - or join us for our feature Food Day Canada menu from July 31st - August 3rd.
Seared Albacore Tuna with Smoked Tomatoes
Makes 4 portions
800g mixed heirloom grape and cherry tomatoes, peeled
2 leeks (using only the white area)
2 shallots, minced
½ bunch chives, chopped
Flat-leaf parsley, chiffonade
Kosher salt and black pepper
Cut the tuna loin across into two 5” pieces. Season with salt and pepper.
Sear hard and fast, on all sides, in a dry cast iron pan. This needs to be done as fast as possible. The tuna should have a good, even sear all around and be raw in the middle.
Refresh immediately in salted ice water. Leave in the water for no more than 3 minutes.
Heat the oven to 350f. Layout the leaks on a sheet pan and cook in the preheated oven until they are dry and brittle.
Remove and when cool crush with your hand to have a burnt leek powder. Should be coarse and uneven.
Cold smoke the tomatoes for 25-30 minutes. When done smoking cut the tomatoes into different sizes and shapes or leave them whole if they are not too big. In a large bowl, so as not to damage the tomatoes, combine them with the shallots, vinegar, salt, pepper, herbs, and olive oil. Set aside to macerate.
Cut the tuna into 12, 25g pieces. Arrange on a plate.
Season with sea salt, sprinkle with leek chips and garnish with dressed purslane leaves.