Sunday, July 7, 2024

Mustard Seared Tuna with Shallot Cream

 By: The Food Hunter

For those who adore the combination of rich, savory flavors and the fresh taste of seafood, Mustard Seared Tuna with Shallot Cream is a dish that promises to impress. I discovered this recipe on Food & Wine. This dish, created by chef Stuart Bell, perfectly balances the robustness of Dijon mustard with the delicate flavor of tuna, all elevated by a luscious shallot cream.

Let’s explore how to create this culinary masterpiece in your own kitchen. Below is a high-level overview of the recipe scaled for 2 people.

Mustard Seared Tuna with Shallot Cream


  • Shallot Cream:

    • Kosher salt
    • 1-2 medium shallots (unpeeled)
    • 1/8 cup heavy cream
    • 1 teaspoon fresh lemon juice
    • 1 teaspoon Dijon mustard
    • ¼ teaspoon thyme leaves
    • Kosher salt and freshly ground pepper
  • Tuna:

    • 1 tablespoon extra-virgin olive oil
    • 1 tablespoon drained capers
    • 1-2 tuna steaks
    • Kosher salt and freshly ground pepper
    • 2 teaspoons Dijon mustard
    • Eggplant Relish (for serving)
    • Steamed green beans (for serving)


  1. Prepare the Shallot Cream:

    • Preheat the oven to 350°F.
    • Spread a 1/2-inch layer of salt in a baking dish and arrange the shallots on the salt. Bake for 45 minutes until soft. Let them cool, then peel and blend with cream, lemon juice, mustard, and thyme. Season with salt and pepper.
  2. Cook the Tuna:

    • Heat oil in a large nonstick skillet. Add capers and cook until crisp. Set aside.
    • Season tuna with salt and pepper, spread mustard on each side, and cook in the same skillet until browned outside and medium-rare within.
  3. Serve:

    • Plate the shallot cream and place the fish on top. Sprinkle the crispy capers. Serve alongside Eggplant Relish and steamed green beans.



No comments:

Post a Comment