Lunch: Bear Foot Bistro's Prosciutto-Wrapped Albacore Tuna with Polenta and Tomato Olive Vinaigrette

Recipe by Lucy Waverman Adapted from Vancouver Cooks 2.

This recipe includes superfoods such as:

Tuna

Ingredients

4 slice prosciutto
4 piece albacore tuna
1 tbsp. grapeseed oil

Instructions

Tuna: Wrap a slice of prosciutto around each piece of tuna. (Do not add salt or pepper, as the prosciutto provides the seasoning). Cover and refrigerate until needed.
Vinaigrette: Fill a bowl with ice water. Bring a pot of water to a boil on high heat. Add tomatoes and blanch for 20 to 30 seconds. Drain, and then plunge tomatoes into the ice water. Drain, pat dry and remove the skin, which should rub off easily. Cut tomatoes into quarter, then remove and discard seeds. Roughly dice the tomatoes. Place tomatoes in a bowl. Add olives, capers, shallots, vinegar and oil, then toss lightly. Cover and refrigerate until needed.
Polenta: Heat oil in a heavy-bottomed pot on medium-high heat. Add shallots and garlic, then cook, stirring, for about 5 minutes, until softened and translucent. Slowly stir in milk and stock. Once the liquid is simmering, slowly whisk in cornmeal. Once all cornmeal is added, turn down the heat to low and cook for 30 minutes, stirring occasionally. Just before serving, stir in butter until incorporated, and then stir in Parmesan. Season to taste with salt and pepper. Keep warm.
To Finish Tuna: Bring prosciutto-wrapped tuna to room temperature. Heat oil in a frying pan on high heat. Add tuna and sear for about 1 1/2 minutes on each side (tuna should be served rare to medium-rare).
To Serve: Slice each piece of prosciutto-wrapped tuna diagonally into three pieces. To the tomato vinaigrette, add parsley, chives and watercress (optional) and toss lightly. Divide polenta among warmed plates, and then arrange three slices of wrapped tuna on top of each serving. Garnish each plate with a few spoonfuls of tomato vinaigrette

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