Eric Ripert's White tuna poached in extra virgin olive oil; sea beans and potato crisps; light red wine béarnaise
Ingredients (Serves 4)

For the red wine béarnaise
  • ½ cup red wine
  • ½ cup red wine vinegar
  • 1 tablespoon black peppercorns
  • 1 teaspoon shallots, minced
  • 3 sprigs tarragon
  • 1 sprig thyme
  • 1 ½ ounces brown butter sauce (basic recipe)
  • 4 tablespoons unsalted butter

For the sea beans and potato crisps
  • 2 cups canola oil
  • 1 Yukon gold potato
  • fine sea salt and freshly ground white pepper
  • 4-5 seabean sprouts, broken into 2-inch pieces

For the escolar and poaching oil

  • 1 cup extra virgin olive oil
  • 4 (4-ounce) white tuna fillets
  • fine sea salt and freshly ground white pepper

For the garnish

  • 1 teaspoon coarsely ground black pepper
  • ½ teaspoon tarragon, thinly sliced
  • ½ tablespoon shallots, minced


For the red wine béarnaise, combine the wine, vinegar, peppercorns, shallot, tarragon and thyme. Bring to a boil and reduce to 2 tablespoons. Add the brown butter sauce and than gradually whisk in the whole butter. Strain through a fine mesh sieve and transfer to a small pot. Season with salt and pepper; keep warm.

To make the potato crisps, heat some canola oil in a small deep pot to 300°F. Slice the potato into very thin slices. Using a cookie cutter, cut 1-inch round circles from the slices (need 20 slices total). Fry the potato circles in the hot oil until they are golden brown and crisp. Drain on to a paper towel-lined plate and season with salt.

For the white tuna: heat the oil 160ºF over very low heat. Season the white tuna on both sides with salt and pepper and place them in the poaching oil. The fish should be cooked medium rare to medium, about 5-6 minutes; turn halfway during poaching. Test for doneness by inserting a skewer into the center part of the fish; it should feel just warm when touched to the lip. Remove the fish from the oil and place it on a towel-lined plate; allow the fish to rest a few minutes before slicing.

While the tuna is cooking. Mix together tarragon, shallots and crack black pepper in a small bowl and gently warm the red wine béarnaise.

To plate: slice the escolar fillets into 10 – 12 (depending on size) ¼ inch slices. Arrange 3 - 4 slices down the center of a plate. Sprinkle a little of the garnish down the center of the slices of tuna and place potato crisps and sea beans on top. Pour the warm red wine béarnaise around the plate.