Tuna is just as lean as beef tenderloin and visually more of a showstopper, so a quick swap transports this classic to the future.
- 2 tablespoons unsalted butter
- 1 tablespoon minced yellow onion
- 2 cloves garlic, minced
- 2 1/2 quarts white button mushrooms, stemmed and finely chopped
- Kosher salt and freshly ground black pepper
- 1 to 2 tablespoons chopped fresh flat-leaf parsley
- 1 sprig fresh thyme
- 1 ahi tuna tenderloin
- 1 to 2 teaspoons curry powder
- 1 sheet frozen puff pastry, thawed
- Prep Time: 30m
- Cook Time: 1hr
- Total Time: 2hr
- In a large sauté pan, heat the butter over medium-high heat, and when it melts and bubbles, add the onion and garlic and cook, stirring, for about 1 minute. Lower the heat a little to keep the garlic from burning. Add the mushrooms and cook, stirring, until they soften, 10 to 12 minutes. Season to taste with salt and pepper and continue cooking until the mushrooms exude their moisture, 3 to 5 minutes.
- Add the parsley and thyme to the mushrooms, stir gently, and cook for a few minutes longer. Remove the pan from the heat and let cool. When at room temperature, chill the mushrooms for at least 1 hour.
- Season both sides of the tuna with the curry powder and salt and pepper. Refrigerate the tuna until cold, at least 1 hour. Preheat the oven to 400°F.
- Lay the puff pastry on a work surface and, using the tines of a fork or a small, sharp knife, prick the pastry all over to dock it. This will keep it from bubbling during baking. If you want to make the pastry look like it does in the picture on the opposite page, use a small ring mold or even a metal bottle cap to make overlapping, shingled curved indents to resemble fish scales. This works best if the pastry is still frozen.
- Put the chilled tuna tenderloin in the center of the pastry. Top the tuna with the chilled mushroom mixture. Fold the pastry over and around the tuna to enclose it completely and securely.
- Transfer the wrapped tuna to a shallow roasting pan and bake for 20 to 25 minutes, until the pastry is golden brown. The wrapped tuna will be medium-rare.
- Slice the wellington and serve it with your favorite mashed potatoes or roasted vegetables.
As featured in the Summer 2017 Edition of Beekman 1802 Almanac Magazine. For more check out So Good: 100 Recipes from My Kitchen to Yours by Richard Blais. Reproduced with permission of Houghton Mifflin Harcourt.