Tropical Tuna Danish
A tuna loin becomes an impressive dish when encased with a forcemeat stuffing. It is then covered and baked in Danish dough, the key ingredient to this creative presentation. Egg wash is brushed on to give color and gloss.
- Tuna Loin - one, 4 pound
- Forcemeat Stuffing
- Grouper Fillets - 8 ounces, cut in rough dice
- Lobster Tail Meat - 1 pound, cooked and chopped
- Egg Whites - 3
- Heavy whipping cream - 1/2 cup
- Fresh basil - 1 tablespoon, minced
- Mrs. Dash or other seasoned salt - 1 tablespoon
- Fresh Dill - 1 tablespoon, minced
- Fresh Cracked Pepper - 3/4 teaspoon
- Tropical Danish Pastry Dough
- Active Dry Yeast - 2 packages
- Warm milk - 1 cup (105 to 115 degrees)
- Eggs - 2, room temperature
- Salt - 2 teaspoons
- Sugar - 1/4 cup
- All-Purpose Flour - 3-1/4 cups
- Cold Butter - 1-1/2 cups
- All-Purpose Flour - 1/4 cup
- Red Pepper - 1/3 cup, seeded, deribbed and chopped
- Green Peppers - 1/3 cup, seeded, deribbed and chopped
- Pickling Spice - 3/4 teaspoon
- Egg wash
- Egg - 1
- Cool Water - 1/4 cup
- Vegetable Accompaniment
- Carrots - 2 cups, julienne
- Zucchini - 2 cups, julienne
- Salt and freshly ground pepper to taste
- Unsalted Butter - 4 to 6 tablespoons
- Lobster Sauce
- Lobster Stock (see Basics), or clam juice - 1 quart
- Cornstarch - 1/4 cup
- Fresh basil - 1 tablespoon, minced
- Tomatoes - 4, skinned, seeded, and diced
To Prepare Tuna Loin: Trim lengthwise so that the tuna loin is approx. 2 inches in diameter. Refrigerate tuna loin while preparing forcemeat stuffing.
To Prepare Forcemeat Stuffing: Place grouper in the bowl of a food processor and process until fine. Add lobster and process for 20 seconds. Add egg whites, heavy cream, basil, and Mrs. Dash. Process again for approx 20 seconds, being careful not to over process as mixture will become gritty. Add dill and pepper; process another 5 to 10 seconds to combine. Moving to a work surface, spread a layer of plastic wrap on the work surface. Place the forcemeat stuffing on the plastic wrap. Cover with another piece of plastic wrap and roll out forcemeat stuffing to a rectangle as long as the tuna loin and as wide as the tuna loin’s diameter; it should be about 1/2-inch thick. Remove the top piece of plastic wrap and place the tuna loin on one side of the forcemeat stuffing. Using the removed top piece of plastic wrap to keep your hands from sticking, neatly roll up the tuna loin and forcemeat stuffing in the bottom piece of plastic wrap. Seal roll tightly in the plastic wrap and set aside in the refrigerator.
To prepare the Danish dough: In a large bowl, sprinkle yeast over warm milk, stir, and let stand a few minutes to soften. Add eggs, salt, and sugar and mix well. Pour in flour and mix briefly, just until you have a rough, sticky dough that holds together. Mix half of the butter into the dough; let dough rest 10 to 15 minutes in cool area. Roll the dough out into a large rectangle, three times long as wide, to 1/2 inch thickness. Spot remaining butter over two-thirds the length of the dough rectangle. Fold the one-third of the dough without butter over the center third of the dough. Fold the remaining third over the top, making three layers of dough. Allow dough to rest 20-30 minutes in a cool area. Repeat rolling and folding procedure twice more. After rolling and folding dough for the third time, allow dough to rest 4 to 5 hours. When ready, knead the peppers and pickling spice into the dough. Set dough aside in a cool place until ready to wrap tuna loin.
To wrap with Danish dough: Lightly oil a baking sheet. Make an egg wash by combining the egg and cool water in a small bowl and gently whisking together until blended. Set aside. Roll out Danish dough using the same process as for forcemeat stuffing, rolling dough out into a nice evenly-shaped rectangle about 1/8-inch thick. Lightly brush dough with egg wash. Take forcemeat-wrapped tuna loin from refrigeration and remove plastic wrap. Place at one end of the Danish dough and roll up, making sure to use just one layer of dough (don’t let dough overlap). Trim dough at ends of tuna loin so that dough only extends about 1 inch past each end. Fold the ends of dough under and lightly paint tuna roll with egg wash. Place roll on the prepared baking sheet. Preheat oven to 400 degrees F. Bake for 25 to 30 minutes. Meat thermometer should read 105-110 degrees at center for medium-rare. Remove from oven. Let roll rest 15 minutes after removing from oven before carving.
To prepare the vegetable accompaniment: In a large saute skillet over medium high heat, melt the butter. Saute the carrots until slightly softened, then add zucchini. Continue to cook for 2 to 3 minutes. Remove from heat; season with salt and pepper to taste.
To prepare the lobster sauce: In a large saucepan over medium high heat, heat lobster stock. Whisk in cornstarch and bring to a boil. Reduce heat to a simmer, than add basil and tomatoes. Simmer for 2 to 3 minutes, stirring often. Remove from heat. Set aside.
To serve: Carve Tropical Tuna Danish into 1-1/2 inch slices and divide the slices among the serving plates. Spoon lobster sauce around tuna roll slices. Add vegetable accompaniments and garnish with fresh basil.