My F&W
quick save (...)
Tuna Steaks with Mustard Dressing and Mashed Taro
© Con Poulos

Tuna Steaks with Mustard Dressing and Mashed Taro

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: 4

Chef Jose Enrique created this dish with bonito, a tuna-like fish he often catches while fishing. The phenomenal dressing requires only three ingredients: mustard, cilantro and oil.

  1. 1/4 cup plus 2 tablespoons Dijon mustard
  2. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  3. Kosher salt
  4. Pepper
  5. 1/2 cup finely chopped cilantro, plus more for garnish
  6. 4 6-ounce tuna steaks, about 1 inch thick
  7. 1 1/2 pounds fresh taro, peeled and cut into 1-inch pieces
  8. 1/2 cup heavy cream
  9. 1/4 cup milk
  10. 3 tablespoons unsalted butter
  1. In a baking dish, whisk 1/4 cup of the mustard with 2 tablespoons of the oil and a pinch each of salt and pepper. Stir in 1/4 cup of the cilantro. Add the tuna and turn to coat. Cover and refrigerate for 30 minutes.
  2. In a large saucepan, cover the taro with water and bring to a boil. Add a large pinch of salt and simmer over moderate heat until very tender, about 25 minutes. Drain well and return to the saucepan. Add the cream, milk and butter and mash. Season generously with salt and pepper; keep warm.
  3. In a small bowl, whisk the remaining 1/4 cup of oil and 2 tablespoons of mustard with 2 tablespoons of water. Stir in the remaining 1/4 cup of cilantro and season the dressing with salt and pepper.
  4. Light a grill or preheat a grill pan. Scrape the marinade off the tuna and season the steaks with salt and pepper. Grill over high heat, turning once, until lightly charred outside and rare within, 2 to 3 minutes per side. Transfer the tuna to a platter and garnish with cilantro. Serve the tuna with the mashed taro, passing the mustard dressing at the table.
Make Ahead The taro and dressing can be refrigerated separately overnight. Reheat the taro gently before serving.

Suggested Pairing

Unoaked California Chardonnays have great acidity and body without being too rich and cloying—great with this tuna.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.