Chef Ludmilla Soeiro shared this recipe with me and although not everyone will find Pupunha hearts of palm easily, I still wanted to share with you since it’s such a great technique. The recipe was translated and adapted. Enjoy!
Seared Fresh Tuna with Hearts of Palm Tagliatelle and Horseradish Sauce
1 lb fresh hearts of palm, preference Pupunha *
2 tablespoons olive oil
1 lb sushi-grade tuna, cut into two loins
Salt and pepper
1 bunch chives, finely chopped
½ cup jarred horseradish
½ cup heavy cream
2/3 cup whole milk
Teriaki sauce for garnish
Cut the hearts of palm horizontally into slices about ¼ inch thick. Cut each slice into super thin strips, simulating a tagilatelli shape.
Bring a pot of water to a boil and season with a pinch of salt and 1 tablespoon olive oil. Plunge the strips of hearts of palm into the water and cook until they it’s just soft, about 3 minutes. Using a slotted spoon, remove from the water and place on a plate. Cover with aluminum foil. Reserve the water.
In a medium saucepan, combine the horseradish, heavy cream, milk, and simmer over medium heat. Season with salt and pepper. Remove from the heat, cover the pan, and let it steep for at least 30 minutes. Strain through a fine sieve and keep warm.
Season the tuna with salt and pepper. Cover the outside surface with chopped chives making sure it sticks. Place the remaining olive oil on a medium-sized non-stick skillet over high heat. Sear the tuna for about 2 minutes rotating the loins to create a nice crust, but make sure to keep the center raw, about 2 minutes. Remove the loins from the pan and let it rest on a cutting board. Cut the tuna into ¼ inch slices and arrange them on each plate.
Plunge the hearts of palm into the hot water just to heat it through and remove with the slotted spoon. Arrange attractively into a tagliatelli shape on the plate. Spoon the horseradish sauce over. Garnish with small circles of teriaki sauce.
Ludmilla Soeiro © 2010 © Zuka
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