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Irresistible Sushi-Grade Tuna Wellington Recipe Perfect for Holidays

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This Sushi-Grade Tuna Wellington combines buttery puff pastry, perfectly seared tuna, umami-packed mushrooms, and tangy mustard for an elegant and unique holiday centerpiece.

Ingredients

Scale
  • 1 lb sushi-grade tuna steaks, preferably center-cut
  • 1 sheet store-bought puff pastry, thawed
  • 1 ½ cups cremini mushrooms, finely chopped
  • 1 medium shallot, minced
  • 2 cloves garlic, minced
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 1 large egg, beaten
  • Salt and pepper to taste
  • Optional: Fresh herbs like thyme or parsley
  • Optional: Sesame seeds for garnish

Instructions

  1. Prepare the mushroom filling: Heat olive oil in a skillet over medium heat. Add minced shallots and garlic, cooking until fragrant (about 2 minutes). Stir in chopped mushrooms and sauté until liquid has evaporated, around 8-10 minutes. Season with salt and pepper, then let the mixture cool completely.
  2. Season and sear the tuna: Pat tuna dry with paper towels and season generously with salt and pepper. Heat a clean skillet over high heat with a splash of olive oil. Sear tuna for 30 seconds on each side to create a quick crust while keeping the inside raw. Set aside to cool.
  3. Roll out the puff pastry: On a lightly floured surface, roll out thawed puff pastry into a rectangle large enough to wrap around the tuna. Spread a thin layer of Dijon mustard over the pastry.
  4. Assemble the Wellington: Spoon cooled mushroom mixture onto the mustard-covered pastry, spreading evenly. Place seared tuna in the center, then carefully wrap the pastry around it, sealing edges tightly. Trim excess dough and pinch seams closed.
  5. Chill before baking: Place wrapped tuna Wellington seam-side down on a parchment-lined baking sheet. Brush pastry with beaten egg and refrigerate for 20-30 minutes to firm up.
  6. Bake: Preheat oven to 400°F (200°C). Bake Wellington for 20-25 minutes, or until pastry is golden brown and crisp.
  7. Rest and slice: Let Wellington rest for 5 minutes before slicing. Use a sharp knife for clean cuts and serve immediately.

Notes

[‘Chill the wrapped tuna before baking to help the pastry hold its shape.’, ‘Use sushi-grade tuna for the best flavor and texture.’, ‘Brush the pastry with egg wash for a golden crust.’, ‘Slice carefully with a sharp knife to preserve the layers.’]

Nutrition

Keywords: Sushi-grade tuna, Wellington, holiday recipe, puff pastry, elegant dinner, special occasion

Find it online: https://chrisfeasts.com/irresistible-sushi-grade-tuna-wellington-recipe-perfect-for-holidays/