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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Main Courses
Tuna Casserole with Whole Wheat Pasta & Yogurt Topped with Flax Seed Tuilie
Tuna Casserole with Whole Wheat Pasta & Yogurt Topped with Flax Seed Tuilie
Prep Time: more than three hours
Serves: 6-8
Directions:
Tuna (Confit):
In a small pot, place Tuna, basil, rosemary and chili. Squeeze 2 lemons over the Tuna and season. Cover with olive oil. Bring to a simmer and then take off the heat. Allow to cool to room temp and then refrigerate.
Flax Crisp:
In a mixing bowl add flax and sesame and 3 T of water. Season and stir. Allow to sit for 1-2 hours. Spread on a silpat lined sheet tray and flatten out to about 1/8” thick. Allow to dry over night.
With a brush, gently spread egg white on top evenly on crisp. Bake at 350 degrees for 10 minutes or until set. Dry and portion.
Pea and Kale Sauce:
Blanch and stack kale. Add peas and blanched kale to a blender. Add water until a light, smooth puree is formed. Strain sauce through a fine mesh strainer (chinois) and chill.
Creamy Filling:
Sautee shallots until translucent. Add sunchokes. Add chicken stock and reduce by half. Add skim milk. Slowly simmer until reduced by a third. Add to blender and liquefy for 2 minutes. Set aside.
Tuna Continued:
Remove from oil and break into 1/2” chunks.
To Serve:
Heat kale/pea puree in small pot. Bring to simmer and keep warm. In a medium sauce pot, add sunchoke cream, 1 cup peas, hare couert and a squeeze of lemon. Bring to a simmer. Add half the runa, hare couert and bring to temperature. Off the heat add Greek yogurt and set aside.
Add two servings of pasta to kale/pea sauce and heat through.
Assembly:
Using a 8” wide ring mold, add pasta first, then cream mixture. Next add leftover tuna. Top with a flax crisp. Drizzle sauce around and outside and serve.
Ingredients:
6 oz Ahi Tuna (please try Yellow Tail)
1 lb Whole Wheat Spaghetti (cooked and chilled)
1 qt Olive Oil
2 Chili pods (dried, bird or Thai)
1 sprig rosemary
1 sprig basil
1 bag frozen peas
6 oz hari coverts or green beans (cleaned and blanched)
6 oz sunchokes, cleaned (large dice)
2 shallots (chopped)
3 cups skim milk
3 T 0% Greek Yogurt
2 T Parsley (chopped)
1 Bunch Kale
2 lemons
1 cup Golden Flaxseed
1/2 cup Black Sesame seeds
1 egg white
1 cup chicken stock
TOP CHEF
Season 4 - Chicago
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Comments
jo hopper wrote:
Even though the receipe did not look the best I loved the idea of the flax seed crisp. I am always trying to cook without butter and sugar, so this challenge was especially exciting for me . I think that It is not easy !!! There are a few cooks on tv that do a good job in that area . To see that it was so difficult for everyone to come up with a really tasty dish made me feel better about how many times I make these things and throw them out.
I can't wait to taste the flax crisp..Thanks
posted on June 27, 2007 at 8:22 PM
Misty wrote:
I love this recipe, but I am a sucker for Dale's Sauce, so I drizzled half a teaspoon of that on each serving for taste... I also used albacore tuna...and topped it with the not-so-popular wasa cracker. So, well, it wasn't exactly like yours, CJ, but it did bear a resemblance and was pretty healthy!!
~Misty in Elmira, NY
posted on July 17, 2007 at 6:23 PM