Looking to spice up dinner at home? Catch and Catch Steak's corporate executive Chef Michael Vignola drops by "GMA3" to share two recipes that will make dinner at home a special event.
Ingredients:
1 pound bluefin tuna #1, loin (belly is preferred)
1 cup light soy sauce
2 tsp. daiginjo sake
4 eggs
1/3 cup red pepper, cut into 2mm pieces
1/3 cup shallots, rinsed in cold water, cut into 2mm pieces
2/3 cup water
1/3 cup sugar
2/3 cup white balsamic vinegar
3 tbsp. mirin
3 tbsp. rice vinegar
1 tsp. dry espelette pepper
4 tbsp. Calabrian chiles in oil
Extra-virgin olive oil to taste
Directions:
In a stainless-steel mixing bowl, mix the light soy and sake until combined.
Once combined, gently add in the egg yolks.
Set bowl aside, in a refrigerator, and let the egg yolk marinate from 3-4 hours.
Next, in a separate stainless steel mixing bowl, begin the vinaigrette. Mix the sugar, water, white balsamic vinegar, rice vinegar and extra-virgin olive oil to taste until combined.
Once combined, add in the shallots, red pepper, Calabrian chiles and espelette pepper.
Set bowl aside on top of a bowl filled with ice to chill.
Chop the bluefin tuna into 2mm pieces.
Add the bluefin tuna into the bowl of vinaigrette and mix until combined.
Transfer 1/4 cup of the mixture (reserve extra) to the serving plate and add one cured egg yolk.
Ingredients:
1/2 pound bluefin tuna #1, loin
1/2 cup balsamic vinegar
1/2 cup dark soy sauce
3/4 cup granulated sugar
2 cups heirloom cherry tomatoes, halved
1 yellow tomato, sliced into 1/2" pieces
2 shallots, rinsed in cold water, cut into 2mm pieces
2 tbsp. capers, chopped
1 tbsp. capers brine
1/2 cup castelvetrano olives
1 tbsp. lemon, zested
2 tbsp. lemon, juiced
2 tbsp. Greek oregano, fresh, if possible
1 tsp. dry espelette pepper
1 tsp. kosher salt and black pepper
Extra-virgin olive oil to taste
Directions:
Start by preparing the balsamic soy caramel. Add balsamic vinegar, dark soy sauce and granulated sugar to a stainless steel pot.
Bring the sauce to a simmer and reduce until the consistency can coat a spoon.
Once reduced, pass the sauce through a strainer and set aside in the fridge for roughly two hours.
Season the brick of bluefin tuna with kosher salt, black pepper and olive oil.
Pro Tip: Score your bluefin tuna brick before searing it. Make seven marks to score eight 1/4" pieces.
Set your stainless steel pan on the stove and bring it to high heat. Add olive oil until ripping hot.
Add your tuna brick to the pan and sear for 30 seconds on each side. Set aside once finished.
Next, prep the tomato olive chimichurri by mixing the heirloom cherry tomatoes, shallots, capers, caper brine, castelvetrano olives, lemon zest, lemon juice, Greek oregano and espelette pepper until combined.
Let the chimichurri mixture marinate for 30 minutes. Then, mix in enough olive oil to coat the mixture.
Set aside. This can be stored in the refrigerator but must be served room temperature. If making ahead, be sure to take it out to temper for at least two hours before serving.
Remove the balsamic soy caramel from the refrigerator. If it is too thick once chilled, thin it out with small amounts of hot water until the consistency is like a syrup.
Drizzle the balsamic soy caramel on the bottom of the plate.
Plate two 1/2" yellow tomato slices on top of the balsamic soy caramel.
Cut the seared bluefin tuna brick into eight 1/4" slices and assemble on top of the yellow tomato slices.
Garnish with the tomato olive chimichurri.
Dress with olive oil to finish.