Trim the tuna into large rectangles, marinate with fresh lemon zest, olive oil, salt & pepper. Marinate for about ten minutes. Bring a pot of water to boil, blanch grape leaves for about 10 minutes. Grape leaves should be tender and not too salty, drain leaves, cut of stems & set aside. On a dry surface line up grape leaves vein side up overlapping four to a row & three deep making one large rectangle. Remove tuna & place on first row of grape leaves. Slowly roll tuna making sure to fold in the edges of the grape leaves. When completely wrapped, press tightly with a dry towel making sure to seal. Repeat steps to the second loin of tuna. Place dry towel over the loins of tuna & press with an additional pan or plate. Refrigerate one hour.
Semolina Cake
2 cups, semolina flour
6 cups whole milk
1/4 cup olive oil
1 tsp minced thyme
1 tsp minced chives
1 cup Grated Parmesan cheese
Salt & Pepper
Bring milk, salt & pepper, to a simmer in a heavy saucepan. Slowly add semolina flour stirring vigorously with a wooden spoon. Continue stirring until thick making sure not to scorch. Take off heat & add parmesan cheese, olive oil, thyme and chives. Season to taste. Pour mixture out on small greased baking sheet & cool for at least one hour. When cooled down, cut out discs with 3 inch cookie cutter.
Tapenade
1 cup pitted picholine olives
3 ea. anchovy filets
1/4 cup olive oil
I tblsp minced shallots
I bunch chopped parsley
I tblsp whole grain mustard
1/4 tsp minced garlic
By hand or with a food processor, chop olives, anchovies, shallots & herbs until finely minced but not pureed. Fold in olive oil, mustard, & garlic. Check seasoning and set aside.
Roasted Shallots
10 ea. small shallots with skin on
1tblsp butter
1/4 cup Honey
salt & pepper
In a small roasting pan add shallots butter honey, and seasoning. Cover half way with water, loosely cover with aluminum foil place in 350 degree oven for half an hour. Allow to cool. When cool, peel the skins from the shallots & reserve.
Pinot noir Sauce
1 pint Oregon Pinot Noir
3 ea. thyme sprigs
1/2 cup sliced shallots
1 cup demi glaze
1/4 olive oil
In saucepan add shallots, thyme & pinot noir. Reduce by half over low heat. Add the demi glaze. Continue to simmer, skimming the foam that comes to the top. Cook down until it just coats the back of a spoon. Season with salt & pepper and just prior to serving whisk in olive oil.
To serve dish
Oil wrapped loins of tuna, and place on low grill making sure to cook each side equally. Tuna should be cooked medium rare. In a separate pan sear lightly floured semolina cakes until crunchy and soft in the middle. Reheat shallots in whole butter until warm and glossy
Presentation
Slice tuna into roughly six-ounce portions, garnish semolina cakes with roasted shallot, place a small dollop of tapenade on the plate & drizzle with the sauce.
and, Oregon
