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1
Cut thin tuna steaks (or have fishmonger do it).
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2
Do not buy thick cuts and pound to 1/2-inch thickness like you would veal.
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3
Tuna is too delicate.
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4
In a saucepan, poach the raisins in the port until plump.
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5
Drain and reserve the raisins.
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6
Mix the bread crumbs, grated Parmesan, olive oil and, if desired, some chopped parsley together with salt and pepper.
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7
Dredge tuna in bread crumb mixture.
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8
Mix the olive oil and the clarified butter.
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9
Salt and pepper the tuna paillards and dredge in the oil-butter mixture.
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10
Dip again into the bread crumbs, thoroughly coating both sides.
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11
In a saute pan over medium to high heat, add a little oil and when hot the whole butter.
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12
Add the breaded paillards and saute on one side about 3 minutes until brown and crisp.
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13
Turn and cook the other side until brown and crisp.
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14
(Make sure not to crowd the saute pan.
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15
You will probably only be able to cook 2 paillards at a time.)
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16
Keep warm.
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17
When paillards are cooked, wipe out the pan, add a little oil (or left over butter-oil mixture) to the pan.
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18
Add in the garlic and cook 2 minutes.
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19
Add the mushroom quarters and saute until browned.
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20
Add in the spinach, pine nuts, prosciutto, and let start to wilt.
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21
Remove from the heat.
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22
In the stainless bowl, add the raisins, onions, shredded Parmesan, and wilted spinach mixture, dress with the vinegar and toss.
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23
On six warm dinner plates, divide the spinach mixture and sprinkle on the lemon juice.
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24
Top each with a tuna paillard and top each paillard with the Caper Parsley Relish.
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25
Serve warm with a lemon crown.
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26
Mix all together in a large bowl.
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27
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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28
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
