Scrumptious Seafood: Smoked Albacore Tuna with a dry cured scallop & crab “XO” relish

This past Saturday, the Cannery was abuzz with cooking demonstrations and delicious food during our Best Catch Sustainable Seafood Festival.

Robert-Uy-web

Chef Robert Uy, Executive Chef at The Westin Wall Centre, Vancouver Airport Hotel prepared local albacore tuna using the tantalizing recipe below.

Smoked Albacore Tuna with a dry cured scallop & crab “XO” relish


Tuna:

  • 1 x 1 ½ lb. albacore tuna loin
  • 2 tblsp. grape seed oil
  • Salt/pepper to taste
  • 8 oz. smoking wood chips

Scallop & Crab Relish:

  • 1 lb. 10/20 scallop
  • ½ lb. rock or dungeness crab meat
  • 8 cloves minced garlic
  • 4 shallots minced
  • 4 red Thai bird chili
  • 4 tblsp. fish sauce
  • ½ c. white wine

Method:

  • Season the tuna.
  • Heat a cast iron pan or heavy bottom stainless steel on high heat.
  • Add oil, place tuna in pan, sear on all sides for 2 to 3 seconds.
  • Remove and set aside to cool.
  • Place wet wood chips in a aluminum foil, make a pouch, poke several holes to allow smoke to be released.
  • Place pouch in a hot wok with a pan of ice above it, this will allow the smoke to permeate.
  • Turn off the heat and smoke for 30-45 min.

Relish:

  • Toss the scallop and fish sauce together in a non-reactive bowl.
  • Place on a parchment lined sheet pan.
  • Roast in a 400F oven for 15-20 minutes or until scallops are dry and have browned.
  • Place crab meat in the same oven for 5 minutes.
  • Separate scallops into strands.
  • In a stainless steel pan, sauté the garlic, shallots and chili for 5 minutes.
  • Add shredded scallops and crab, cook for 2 minutes, deglaze with wine, cook for 1 minute. Reserve until needed.

Slice tuna and top with relish.

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