Andrea Bemis, who owns and operates Tumbleweed Farm with her husband Taylor, joined the Tre-Fin crew for a day on the water toward the end of the 2018 season. This recipe came out of that experience and kicked off Andrea’s Local Thirty challenge. Read more about both on her blog, Dishing Up the Dirt.
4 Day Boat Tuna medallions (5 or 6, about 1 inch thick)--(175 miles)
Kosher salt and freshly ground black pepper--(157 miles)
Unsalted utter--(81 miles)
Flaky sea salt for serving--(157 miles)
Zucchini Butter (see recipe below)
Pat the tuna medallions dry with a paper towel and season with salt and pepper.
Heat the butter in a large skillet over medium-high heat. Sear the tuna until a dark, golden brown crust forms, about 3 minutes. Flip the tuna and cook for about 2 minutes or just until the edges are crisp but the center is still pink. Dollop Zucchini Butter on warm tuna and serve immediately.
2 pounds zucchini or assorted summer squash-- (0 miles)
1/4 cup unsalted butter--(81 miles)
2 garlic cloves, minced--(0 miles)
1 teaspoon dried thyme--(0 miles)
salt to taste--(157 miles)
Using a box grater or the grating attachment on a food processor, coarsely grate the zucchini. Empty the content of the bowl onto a clean dish towel and wring out as much liquid as possible.
Add the butter to a deep medium-sized skillet over medium-high heat. As it begins to melt, add the garlic, thyme, and grated zucchini. Cook, stirring often, until the zucchini reaches a spreadable consistency, about 15-18 minutes. The mixture will still have plenty of texture but will be more "jam like" after cooking. If you scorch the bottom of the mixture turn the flame down but don't stress! Just stir those crispy burnt bits into the butter for added flavor! If need be add a touch of water or white wine to deglaze the pan. The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam.