Ingredients for 4:
8 Medium sized Shitake Mushrooms
2 Shallos diced fine
4 T Panko Bread Crumbs
16 zucchini fresh blossoms
2 Heirloom tomatoes (skin and seeds removed)
Balsamic Vinegar reduction
3 T. finely chopped parsley
2 T chopped chives
3 T. Olive Oil
Salt and Pepper
For the Tomato Tartare
Finely dice the tomatoes. Combine
the diced tomatoes with shallots, parsley, chives
and 1 T. olive oil. Mix well. Season with salt
For the Zucchini Blossoms
Finely chop the mushrooms. Add
1 T. olive oil to a frying pan and saute the
mushrooms till almost done. Add the shallot
and continue cooking till soft. Put the mushrooms
and shallot into a bowl and let cool. Then add
the panko, parsley and chives. Season to taste
with salt and pepper.
Stuff each of the zucchini blossoms
either using a small spoon or a piping bag.
Bake the blossoms in the oven at 375F for 15
minutes checking frequently to prevent burning.
For the Panko encrusted tuna
Coat the remaining tuna with panko.
Season with salt and pepper. Saute in the 1
T. of olive oil on each side allowing the outer
sides to brown but keeping the center rare.
Let rest, then slice.
Set a mold on each plate and using
a spoon fill the mold with the tomato mixture,
pressing lightly. Remove the mold. Arrange the
zucchinni blossoms around the tomato mold and
then set several pieces of the seared tuna on
the plate. Place some reduced balsamic vinegar
on the plate using a squeeze container.