Tuna Tartare atop Polenta Discs with Avocado Cabralis Cream
By: Chef Jason Peru - Trinidad

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PREP TIME:           DIFFICULTY:              YIELD:

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Ingredients

Directions

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Tuna

• 12 ounces sushi grade tuna, finely diced
• 4 Tbsp Olive oil
• 2 Tbsp of Freshly Squeezed Lemon Juice
• 1 Tbsp of Freshly Squeezed Orange Juice
• 3 Tbsp of Minced Garlic
• 5 Tbsp of Fine Diced Purple Onions
• 2 Tbsp of Fine Diced Onions
• 3 Tbsp of Fine Diced Chives
• 3 Tbsp of Fine Diced Celery Leaves
• 2 Tsp. of Minced Jalapeno or Hot Pepper
• 3 Tbsp chopped Fresh Cilantro Leaves
• Black Pepper and Salt to Taste
  

Polenta

• 2 1/2 Cups Corn Flour / Polenta Grain    
• 3 Cups of Stock
• 2 Cups Heavy Cream
• 2 Tbsp of Vegetable Oil
• 4 Tbsp of Butter
• ½ Cup of Shredded Cheddar Cheese
• ¼ Cup of Parmesan Cheese
• 3 Tbsp. Minced Garlic
• 3 Tbsp. of Finely Minced Parsley
• 3 Tbsp. of Minced Onions
• 2 Tbsp. of Minced Pimento Peppers
• 1 Tsp. Freshly grounded black pepper 
•  2 Tsp. Salt
  

Avocado Cabralis Cream

• 1 Cup of Avocado Flesh
• 3 Oz of Cabralis or Blue Cheese
• ½ Cup of Have Cream
• 2 Tsp of Chili Powder
• Salt and Pepper to taste

Garnish

• 1 Boiled Egg - (Yolks Separated from Whites)
• 2 Tbsp Dried Crispy Capers
• 1 Tsp of Dried Cranberries
• Sprigs of Fresh Dil
• l2 Oz of Caramel Popcorn

For the Tuna Tartare:
Combine the tuna, with all the other ingredients in a large bowl and gently fold until they are well incorporated. Taste and adjust salt and pepper if needed.

Polenta

• In a Medium Sauce pan over medium heat place butter and oil , add minced garlic, onions and pimentos peppers and sweat for three minutes.
• Add the Heavy Cream and the Stock and bring to a boil.
• On a medium heat, slowly add the polenta by whisking it in. Continue cooking on medium heat and stirring with spatula.
• When Polenta is smooth and bubbling like hot lava remove from stove and add the shredded cheddar cheeses and season with salt and black pepper.
• Fold in the Minced Parsley
• Pour the polenta onto a greased, rimmed baking sheet. Set aside to cool and firm up, about 30 minutes.
• Cut into 3 Inch Circular Discs and set aside.
  
  For the Avocado Cabralis Cream:
  Combine all ingredients in a blender and blend until smooth.
  
  To Assemble
  
• Place a disc of polenta on the plate and top with a dollop of tuna tartare. 
• Place a cranberry on top followed with a sprig of fresh dill.
• Carefully lace the Avocado cream around the plate in a circular fashion and sprinkle the egg whites and yolks around, followed by accenting with the dried capers.
• Lastly place the caramel popcorn around the Tuna disc and enjoy..
  
  
  
  
  

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