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TUNA WITH MANGO-MARSALA DUXELLES Dave Boucher, General Manager,
Brennecke’s Beach Boiler, Kauai, HI Ingredients
1 set Athens® Ready-To-Go Phyllo Dough™, thawed
8 tbsp. clarified butter for brushing
1 tbsp. clarified butter
6-4 oz. portions tuna steaks Cut twenty-four 3” circles from Athens® Ready-To-Go Fillo Dough™, and cut remaining dough into thin strips for garnish. Brush circles and strips with butter and bake in preheated 375°F oven for 6-8 minutes until golden brown.
Set aside.
Sauté tuna in hot skillet with butter, turning once; season with salt and pepper, slice thin. Arrange 4 fillo rounds on plate, top with mango chutney, duxelles, and tuna to form a tower; top with baked fillo strips. Drizzle plate with reserved demi-glace.
YIELD: 6 SERVINGS
MANGO CHUTNEY Ingredients
8 tbsp. unsalted butter
9 oz. mango, medium diced
1/2 cup sugar
1 tsp. ground cinnamon
3/4 cup Cognac
Salt and pepper to taste In a medium sauté pan, melt half of the butter; add mango, sugar, and cinnamon, and sauté until mango is soft. Flambé with Cognac. Fold in remaining butter. Season with salt and pepper. Set aside and keep warm.
DUXELLES Ingredients
8 tbsp. clarified butter
1 1/2 cups button mushrooms medium diced
1 1/2 cups shiitake mushrooms medium diced
3/4 cup portabella mushroom medium diced
3 tsp. garlic clove, mined
6 tsp. shallots minced
3/4 cup sweet Marsala wine
12 oz. demi-glace
3/4 cup Japanese style bread crumbs In a large sauté pan, sauté mushrooms, garlic and shallots in butter until mushrooms are tender. Flambé with Marsala wine, add 6 oz. of the demi-glace and bring to a simmer. Add bread crumbs to tighten mixture. Set aside and keep warm.
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