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Chef Kelley McCann cooks blackened tuna

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BATON ROUGE - On News 2 at 4, Galatoire's chef Kelley McCann cooked blackened tuna over rainbow Swiss chard with soy and cane syrup reduction.

Chef McCann starts the dish off with the most important part: four tuna steaks.


Blackened Tuna over Rainbow Swiss Chard with Soy and Cane Syrup Reduction Blackened Tuna:

2 T Paprika
½ t Garlic Powder
½ t Onion Powder
½ t Cayenne
½ t salt
½ t pepper
4 6 oz. Tuna Steaks
¼ cup Oil

Swiss Chard:
1 stalk Swiss Chard (red, green or rainbow)
4 oz. Yellow Onion (chopped)
1/8 Oil
Salt and Pepper

Soy and Cane Syrup Reduction:
4 oz. Soy Sauce
4 oz. Light Brown Sugar
2 oz. Cane Syrup
1 T. Crushed Red Pepper
Corn Starch Slurry for Body

Bring a small pot of slightly salted water to a simmer. Chop swiss chard in one inch pieces and add to water. Allow to blanch then add ice to pot to lock in color. Once cooled, squeeze water out of greens and set aside. Put a medium sauté pan to medium heat and add oil and yellow onion. Once onion is translucent, add in chard, salt and pepper, and then heat through.

In a large non stick sauté pan, add a small amount of oil and turn to medium high heat. Mix up seasoning in a small bowl and dredge tuna steaks completely. Add steaks to pan and cook for 45 seconds on each side. Remove from pan and place on cutting board. Slice tuna steaks on bias.

In a small pot, add soy sauce, sugar, syrup and red pepper. Bring to a simmer and reduce slightly. Add small amount of slurry to add body to sauce.

On four plates, evenly distribute swiss chard among plates. Fan tuna over the chard and drizzle sauce of steaks. Garnish with lemon and enjoy!


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