Almond-Crusted Seared Tuna on Mashed Butternut Squash with Ginger
Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 1 large butternut squash, halved and seeded
- 3 tbsp butter
- 1 tbsp fresh ginger, grated
- 1 pinch nutmeg
- 1 egg
- 1 cup (130 g) ground almonds
- 4 tsp ground ginger
- 4 tuna steaks, about 1-inch (2.5-cm) thick
- Olive oil, for cooking
- Sprigs of fresh chives, for serving
- 1/4 cup (10 g) fresh basil, finely chopped
- 1/4 cup (60 ml) olive oil
- 1/4 cup (60 ml) water
- 1 tsp (5 ml) white wine vinegar
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- Place the squash halves on a baking sheet, cut side down. Bake for 1 hour or until tender. Let cool.
- Remove the flesh with a spoon and transfer to a food processor. Add the butter and purée until smooth. Add the ginger and nutmeg. Season with salt and pepper and mix well. Keep warm. Compost the squash peel.
Featured in the book Ma cuisine week-end Book (French Version)