Poached Albacore Tuna with Pappardelle
from the Earth & Ocean Restaurant, Maria Hines, executive chef
submitted by Paul Schraeder
Note: Pappardelle is a long, wide, flat noodle that is especially suited for meat sauces. If not available, lasagna noodles can be subsitituted.
12 oz. pappardelle
1 bay leaf
1 c. celery, diced
3 sprigs thyme
1 c. onion, diced
Kosher salt, to taste
1/4 c. parsley, coarsely chopped
Ground white pepper, to taste
1 tsp. garlic, minced
4 6-oz. albacore tuna fillets
1/4 c. capers
1/2 c. oven or sun-dried tomatoes
1 tbsps. preserved lemon, minced
1/4 c. Parmesan Reggiano, freshly grated
1 c. water
Tarragon, coarsely chopped
1 c. good quality white wine
Chives, coarsely chopped
1. Cook pappardelle per package directions. Separately, sautŽ celery, onion, and garlic in extra-virgin oil until soft. Add all other ingredients for the bouillon and let come to simmer. Simmer for 10 minutes, then add uncooked albacore tuna and simmer for six minutes or longer, if needed. Take tuna out of bouillon and set aside.
2. Strain out all ingredients (discard bay leaf and thyme springs). Saute oven-dried tomatoes and all bouillon ingredients with the cooked pasta in extra virgin olive oil. Place poached fish on top of pasta, and garnish with Parmesan, tarragon and chives.