Would you like to view the UK edition of this site?

View UK Edition
Marcus Meacham avatar

Seared Tuna With Jalapeño Popcorn Dust

Seared Tuna With Jalapeño Popcorn Dust

Marcus Meacham

Create a free account with Tastemade to save recipes and videos!

Marcus shows you how to make Seared Tuna with Jalapeño Popcorn.

Recipe

email

Email

Seared Tuna with Jalapeño Popcorn Dust

Ingredients

  • 1 pound ahi tuna

  • 3T sesame oil

  • 2T ground ginger

  • Salt and pepper

  • Popcorn Dust

  • 1c popcorn

  • 3T canola oil

  • Pinch jalapeño powder

  • Melted butter

  • Pinch salt

  • Corn Puree

  • 2c cream

  • 1c corn

  • 2T soy

  • 1T butter

  • Pinch cayenne

  • Pinch turmeric

Let's get Cooking...

  1. Tuna: Rub the tuna steaks with oil and season. In a heavy bottom pan, sear tuna on all sides and cook to rare. Set on rack to cool

  2. Popcorn Dust: Pop kernels on stovetop in a tiny bit of oil, once popped, add melted butter and spices. In a food processor, add the spiced popcorn and pulse into a fine dust.

  3. Corn Puree: Cook all together and slowly let reduce until a thick creamy consistency. Transfer the creamed corn into a blend and puree until smooth. Strain through mesh strainer.

Show Recipe

Show Facebook Comments

Transcript

- Today, I'm making my seared tuna with jalapeño dust. This dish is basically like two versions of corn with seared tuna. It's pretty amazing. Alright, first, I'm gonna do my popcorn dust. Just gonna put this right in this processor. This is freshly popped popcorn. A little bit of salt in here. And then... just try to turn this into a dust real quick. I'm gonna add a little jalapeño powder to this to spice it up a bit. And pulse it up a little more. And now I'm gonna add a little bit of melted butter into the mix, a tiny bit. Alright, one last time. So you get this really nutty aroma. You can smell the heat from the jalapeño powder. It's gonna accent the corn purée perfectly. So now I'm gonna move on to my corn purée. This is the sweeter side of the corn, the first side being the popcorn, spicy, this is sweet. Alright, a little bit of butter. I'm gonna add my spices to my butter to let it bloom a little bit. Turmeric and some cayenne pepper. I'm gonna add my corn. Some salt and pepper. Some soy sauce. Let this cook down a bit before I add my cream. So now I'm gonna let this simmer for about 15 minutes, then I'm gonna purée it. So now my corn is nice and thickly reduced. The color of the turmeric is coming out. It's a nice bright yellow color. Now, I need to purée it. So now this is smooth, but I'll make it smoother by pressing it through a screen real quick. I'll put this right here. And now, it's time to move on to my tuna. The star of the show. So I'm getting my cast iron pan nice and hot. While that heats up, I'll get my tuna over here. I'll do a quick little marinade, a little rub on it. Some salt. Some ginger powder. Just rub that in. And then... some sesame oil. Nice and coated. A tiny bit of pepper. And right before I add my tuna in, I wanna add a little bit more sesame oil to the pan just to bring out that flavor. I'm just gonna really quick sear. Alright. As quick as that, it's that fast. Take it out of the pan so it stops cooking. And all we do now is plate. I'm gonna start with my corn purée. Place a piece of tuna. My ginger powder. Sprinkle it on the plate. A little bit of cayenne pepper. And then our jalapeno popcorn. And a little bit more of this corn purée. And there you have it. A duet of corn, ahi tuna, popcorn, corn purée, delicious.

Show Transcript

toggle sidebarComing right up
Autoplay

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder