Seared Tuna with Off the Hook in Bethany Beach
Seafood is something that can be good year round.
Chef Christian Costantino from Off the Hook in Bethany Beach joins us in the kitchen to make seared tuna which Christian says is perfect for this time of year.
Clove Tarragon Crème Fraiche
– 2 cup heavy cream
– 1 bay leaf
– ¼ oz thyme
– 1 ea lemon
– ¼ tbsp. black peppercorn
– ¼ minced tarragon
– ¼ tsp ground clove
1. combine cream, thyme, bay leaf, black peppercorn, tarragon
and clove in bowl.
2. cut lemon in half and squeeze juice into bowl, add lemon
halves into bowl as well.
3. mix together and cover with saran wrap
4. allow to sit out at room temp for 24 hours
5. strain out all ingredients from crème fraiche
– ½ cup toasted walnuts
– 3 tbsp champagne vinegar
– 2 tbsp EVOO
– 1 medium shallot
– 1 tsp whole grain mustard
– ½ tbsp salt
– 1 clove garlic
– 1 tsp lemon zest
– to taste ginger
1. Combine all ingredients in food processor and combine.
2. taste and season once roughly combined
– 2tbsp ground coriander
– 1 tbsp fennel seed
1. toast fennel seed in pan on medium heet until slight browning
2. combine coriander and fennel seed in spice mill and grind,
(food processor also works)
Carrots and Beets
1. wash both carrots and beets in cold water using a rag.
2. peel the beets but not the carrots.
3. thinly slice both using a mandolin (can be purchased at most
cooking equipment stores for low price)
4. toss vegetables in vinaigrette and salt and allow to sit for an
1. bring pan of evoo to high heat (slightly smoking)
2. cover two sides of your tuna in the spice and season with salt
3. Sear on each side for 30 seconds to obtain a rare cooking