Grilled Tuna with Crawfish Pirlau and Watercress Essence
Pirlau is a rice dish from the Low Country of the Carolinas, and this one is studded with crawfish tails or shrimp bits. Frozen crawfish are now available in large markets; shrimp are available everywhere. Either would be authentic. The pirlau is used as a base for seared rare tuna steaks.
Ingredients
- Watercress Essence
- Watercress - 1 bunch
- Chicken Stock - 2 tablespoons
- Extra Virgin Olive Oil - 2 tablespoons
- Salt to taste
- Crawfish Pirlau
- Olive Oil - 3 tablespoons
- Sweet Onion - 1 sweet onion, finely chopped
- Carrot - 1, finely chopped
- Celery - 1 stalk and 2 leaf sprigs, finely chopped
- Leek - 1 small, cleaned and finely chopped
- Basmati Rice - 1 cup
- Cayenne Pepper - Pinch
- Bay Leaf - 1
- Chicken Stock - 2 cups
- Sherry Vinegar - 1 tablespoon
- Thyme - 1 sprig
- Shallots - 2, minced
- Garlic - 2 cloves, minced
- Green Onions - 4, minced
- Crawfish Tail Meat - 1 cup, or chopped boiled shrimp
- Salt and freshly ground pepper to taste
- Cayenne Pepper - Pinch
- Unsalted Butter - 2 tablespoons
- Sushi-grade tuna steaks - Four 6-ounce, 2-inches thick
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- Olive Oil
- Watercress - 4 fresh sprigs (alt. tarragon leaves)
- Crawfish - 4 whole, boiled
Instructions
To make the watercress essence: Bring a pot of water to a rolling boil. Blanch the watercress for 30 seconds, remove with a slotted spoon and drain, and immediately immerse in a bowl of ice water until cool. Put the watercress in a dry kitchen towel, roll up the towel, and squeeze to remove all water. Roughly chop the watercress, then put in a blender or food processor with the stock and olive oil and puree. Press through a fine-meshed sieve and adjust seasoning with salt.
To make the pirlau: In a medium saucepan over medium-high heat, heat 1 tablespoon of the oil and saute the onion, carrot, celery and one half of the celery leaves, and leek until softened, about 2 minutes. Stir in the rice, cayenne, bay leaf, and thyme. Add the chicken stock and vinegar and bring just to a boil. Lower the heat to medium-low, add the thyme sprig, and simmer, covered, for 18 minutes, or until the liquid is absorbed and the rice is tender. Remove the thyme.
In a small saute pan or skillet, heat the remaining 2 tablespoons of the oil and saute the shallots, garlic, and green onions until softened, about 2 minutes. Add the crawfish and toss until heated. Season with salt, pepper, and cayenne. Place the rice in a bowl. Pour the crawfish mixture and remaining celery leaves over the top and add 2 tablespoons of butter; if the mixture is dry, more chicken stock may be added to moisten it. Stir into the rice.
To cook the tuna: Prepare a charcoal or gas grill to cook at high heat. Preheat the cooking grill. Or, use a heavy iron skillet on top of the stove at high heat, and season the pan with a little olive oil. Heavily season the tuna with salt and pepper on both sides. Sear the outside of the tuna on both sides, but leave the middle very rare or raw, about 1-1/2 minutes on the first side, and 1 minute on the second side. Remove the tuna to a wire rack and let cool slightly.
To serve: Place a mound of rice on each plate. Slice the tuna steaks on the bias and arrange the slices over the rice. Drizzle watercress essence around the rice. Garnish with a small bunch of watercress or tarragon and a boiled whole crawfish.
