Tuna with Apple Hash

Beauty Shop's Chef Shaggy Duffee and Karen Carrier Share a springtime favorite.

Seared Ahi Tuna with Split Pea Apple Hash, Pork Belly and Crème Fraiche

2 portions, 5 oz. center cut sushi- grade tuna

3 cups dried split peas

1/4 cup fine diced carrots

1/4 cup fine diced onions

2 T minced garlic

1 Granny Smith apple, brunoise cut

1/2 lb. pork belly, cut into 1/4 inch cubes

2 T fennel seeds (partially grind in coffee grinder)

1 thyme sprig

2 bay leafs

Chicken stock (enough to cover pork belly)

Flour for dusting

1 T créme fraiche

2 T olive oil

1 T extra virgin olive oil

Salt & pepper to taste

 Lightly coat pork belly with flour and fennel seeds in a skillet over medium heat. Slowly render the fat from the pork belly until golden brown. Once brown, add the split peas, garlic, onion, carrot, thyme and bay leaf. Cover with chicken stock and adjust temperature to low heat. Cover with lid. Cook for 20 minutes. The peas are done when they are still al dente'.

Season outside of tuna with salt and white pepper. Add olive oil to another skillet over medium high heat. Wait until the skillet starts to smoke, then add tuna. Do not touch fish. Let it build a big crust. This will take 1 to 2 minutes for each side. Re-warm the split peas hash, adding extra virgin olive oil and the Granny Smith apples. Heat the mixture until the apples are warm, so they will still have a crunchy texture. Ladle out the hash onto the plate. Place tuna on top of hash. Drizzle with crème fraiche around the fish and the hash. Ladle a small amount of extra virgin olive oil over entire entree. Serve and enjoy!

Serves two.

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