A Complicated Recipe from a Past Menu with a Bird and a Fish

Herb Crusted Rare Tuna with Seared Squab, Porcini Mushrooms,
Heirloom Corn Grit Waffle and Parsley Oil

Tuna

4ea 4oz bigeye tuna portions
2 Tbsp minced chervil
2 Tbsp minced chives
1 Tbsp minced tarragon
2 Tbsp parsley oil
salt and black pepper as needed

- Season tuna with salt and pepper
- Rub tuna portions with parsley oil and cover each with mixed herbs
- In a heavy skillet over high heat, sear tuna portions on all sides
- Remove from pan and slice each into 5 slices when needed

Squab

4 each squab breast portions
1 shallot minced
1 tsp minced rosemary
1 tsp minced parsley
1/8 tsp ground Szechwan peppercorns
1/8 tsp cracked coriander seeds
pinch ground juniper
pinch ground star anise
1 Tbsp extra virgin olive oil, plus more as needed
salt and black pepper as needed

- Combine shallot, herbs and dry spices (minus salt and pepper) with 1 Tbsp olive oil. Rub squab portions with this mixture and allow to rest 4 hours.
- Season squab portions with salt and pepper and sear in additional olive oil in hot skillet; cook to desired temperature.

Porcini Mushrooms

1 lb porcini mushrooms, sliced ¼” thick
3 cloves garlic, sliced thin
extra virgin olive oil as needed
2 tsp minced chervil
2 tsp minced chives
salt and cracked white pepper as needed
1 cup dark squab stock
2 Tbsp butter

- In a large hot skillet, sear the porcini in olive oil as needed; after 30 seconds add the sliced garlic
- When the porcini and garlic are uniformly golden brown, season with salt, cracked white pepper and the minced herbs.
- Add squab stock and quickly reduce by 60%. Swirl in butter.

Parsley Oil

1 bunch parsley, blanched, shocked and chopped
½ tsp salt
½ cup grapeseed oil

- In a small blender, process the parsley and salt with as little oil as needed to make a smooth paste.
- With the blender running, slowly drizzle in remaining oil.

Heirloom Corn Grit Waffle

1 cup heirloom corn grits, ground to coarse cornmeal consistency
1 cup flour
1 Tbsp sugar
4 tsp baking powder
½ tsp salt
¼ tsp white pepper
1 ¾ cups milk
2 eggs, lightly beaten
1/3 cup melted butter
2 Tbsp minced chervil
2 Tbsp minced chives

- Combine dry ingredients; thoroughly combine liquid ingredients
- Combine wet and dry ingredients; stir in herbs
- With a waffle iron, make 4 waffles (there will be extra batter)

Assembly

- Arrange tuna slices in a pinwheel on one side of each of 4 platters. In the center of each pinwheel place a squab breast.
- On the other side of each platter place a waffle. Arrange porcini on top, allowing sauce to fill crevices.
- Dress tuna and squab with additional sauce. Drizzle parsley oil around.