This beautiful dish is light, delicious and easily prepared indoors or out using FINEX Cast Iron Cookware. Prepared by renowned Executive Chef Philippe Boulot of the Multnomah Athletic Club.
There’s nothing more delicious than perfectly grilled Albacore tuna from the FINEX cast iron grill pan, especially in spring. Chef Philippe’s Blackening spice makes the Albacore tuna sing with just a touch of heat that pairs perfectly with the creamy parmesan polenta. To cleanse the palette between bites of this fantastic fish, Chef Philippe serves with grilled romaine hearts kissed with a light dressing—so delicious!
Bookmark this delicious recipe for your regular rotation.
Blackened Oregon Albacore Tuna With Grilled Romaine, Parmesan Polenta
4-5 oz albacore tuna steaks
Blackening spice, see recipe below
2 fresh romaine hearts, halved
1 C milk
1 C chicken stock
2 oz unsalted butter
¾ C polenta
½ C grated parmesan
½ C crème fraîche or sour cream
½ C champagne vinegar
½ tsp fresh ground black pepper
1 ¼ tsp Kosher salt
1 Tbsp dried oregano
1 Tbsp dried thyme
1 Tbsp granulated garlic or garlic powder
1 Tbsp ground white pepper
1 Tbsp ground black pepper
1 Tbsp Kosher salt
1 Tbsp onion powder
1 Tbsp cayenne pepper
2 Tbsp smoked paprika
Creamy Parmesan PolentaCombine chicken stock, milk, and butter in the FINEX cast iron sauce pot, bring to boil and slowly add polenta. Cook over low heat until polenta is soft, add water or milk if polenta becomes too dry before it is done. Stir in parmesan cheese until thoroughly combined. Season with salt & pepper.
Blackened Albacore Tuna and Grilled Romaine HeartsDrizzle romaine hearts with olive oil, season with salt & pepper, place on hot FINEX cast iron grill pan and grill with the cut side down – set aside. Combine all ingredients for blackening spice and coat tuna with the spice mixture. Grill on pan until all sides are seared (tuna will be rare on the inside). Set aside. Combine crème fraiche, vinegar, salt & pepper – whisk together and dress romaine with dressing.
Plating The DishSpoon polenta on four plates, place one dressed romaine wedge and top with sliced tuna. Lightly drizzle with Haku Black Garlic Shoyu if you can get it.