Cooking With The Chefs Tent Recipe | Tuna Left ornament Right ornament
Cooking With The Chefs Tent Recipe | Tuna
Seared Tuna
With Creamed Succotash

Created By Chef Steven Goff of Brine Haus Meat + Privisions, of Raleigh

Ingredients

1 Pound Yellowfin Tuna Loin, Cut Into 4 Medallions
2 Tablespoons Butter
1 Red Onion, Diced
1 Pint Cherry Tomatoes
1 Cup Bacon, Diced
1 Cup All Purpose Flour
1/2 Bunch Parsley, Minced- Stem & All
4 Ears Of Corn, Cut Off Cob & Add 1 To Pan
2 Garlic Cloves, Minced
1 Pint Heavy Cream
2 Peppers, Multi-color & Diced

Preparation

Season tuna steaks and set aside a room temperature
Melt butter
Add bacon and render until crispy
Add onions, peppers, & garlic; Sweat for 5 minutes
Whisk in flour & stir for 3-5 minutes
Add corn & cream; Cook for 15 minutes until thickened
Add minced parsley and tomatoes; Cook 3-5 minutes
Heat 2 tablespoons of oil until smoking hot
Sear tuna on first side for 5-7 minutes until golden brown
Flip and cut off heat
Rest cubes of butter on top of tuna
Slice and serve

Chef Steven Goff is the owner & chef of Raleigh’s food truck & catering business, Brine Haus Meat + Provisions. Goff is the former head butcher of Standard Foods in Raleigh and former Executive Chef of the King James Public House in Asheville. His work has been mentioned in Food & Wine Magazine, Bon Appetit, Garden & Gun, and many local publications. Follow Brine Haus Meat + Provisions on Facebook, Twitter, & Instagram.

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