D is for Dinner: a tuna dish from Supply & Demand
Steve and Jennifer Wall are the couple behind the hot new West-Wellington restaurant, Supply and Demand.Chef Steve joined us with his recipe for a tuna dish he loves to serve.
Chef Steve Wall's Albacore tuna with truffle, puffed rice and young cilantro
Steve says: "This dish has a bit of history. It is a dish that has evolved from when I worked for Steve Vardy as his sous chef at the Whalesbone. It is light and fresh, earthy with the truffle, herbaceous and has textural contrast. One of my favourite things to serve for sure!"
- 10-12 ounces of albacore tuna
- Fresh lemons
- extra virgin olive oil
- white truffle oil
- young cilantro
- wild rice, 1/4 cup
- maldon salt or fleur de sel
Heat canola oil to about 400 degrees fahrenheit. Drop the rice in and stir well. Once puffed, place on a tray lined with paper towels and season with salt.
Slice tuna cleanly with a very sharp knife, about 1/4 inch thick and roughly 5 to 6 pieces of tuna per plate. Dress the tuna with the olive and truffle oils first then season with salt and squeezed lemon juice. Garnish with the puffed rice and cilantro.