|Rhubarb Hot Sauce|
|Onion, medium||1 each|
|Garlic, clove||1 each|
|Cider vinegar||1/4 cup|
|Apple juice||1/4 cup|
|Canola oil||1 tbsp|
|Charred Green Onion Chutney|
|Tomatoes, green||5 each|
|Shallot brunoised||1 each|
|Billy Bee Liquid White Honey||1/2 tsp|
|Lime, zested and juiced||1 each|
|Garlic clove, minced||1 each|
|Pickled onion pedals|
|Pearl onions||3 each|
|Red wine vinegar||1/4 cup|
|Plump Cinnamon Infused Mustard Seed|
|Club House Mustard Seed||1/4 cup|
|Cider vinegar||1/4 cup|
|Club House Cinnamon Sticks||1 each|
|Lavender, dried||1/2 tsp|
|Peanut oil||1/3 cup|
|Yellow fin tuna||12 oz|
|Lemon Balm||1 tsp|
|Mustard greens||1 tsp|
|Kolhrabi greens||1 tsp|
This recipe was created in collaboration with Club House for Chefs and Hawksworth Young Chef Scholarship by: Jonathan Morrison, Private Chef in Montreal, QC.
For the Rhubarb Hot Sauce: Roughly chop onions, garlic and habenaro, and sweat in a medium pot until translucent. Add rhubarb and continue to cook until all the liquid is released. Add the remaining ingredients and cook until most of the liquid has evaporated. Puree in a blender, pass through a fine strainer and reserve.
For the Charred Green Onion Chutney: Core tomatoes and slice in half. Heat canola oil (2 tbsp) in a larger frying pan on high heat. Once the pan is extremely hot, add the tomatoes face down and sear until blackened (1 to 2 minutes). Place the tomatoes in a blender and pulse slowly until no big pieces are left but has not become a fine puree. Incorporate the remaining ingredients and set aside.
For the Pickled Onion Pedals: Bring the vinegar, water and sugar to a boil in a small pot. Clean the onions while the pot is heating and place them into a bowl. Simply pour the boiling liquid on top of the onions and cover with cling wrap for 10 minutes.
For the Plump Cinnamon Infused Mustard Seed: Place all of the ingredients in a small pot and cook until the liquid has evaporated.
For the Lavender Oil: Heat together in a small pot until the oil reaches 300F. Turn off heat and let steep for a remaining 30 minutes. Strain and reserve.
For the Poached Oysters: Bring water to a boil in a medium pot, add oyster and cover. Cook for 45 seconds then shock in an ice bath. Once cooled, shuck and reserve.
For the Tuna Crudo: Slice into 1cm thick pieces and reserve.
For Serving: Place the tuna on a plate and lay the oysters in the spaces between the fish. Add 5 medium dots of rhubarb next to the tuna with two handed quenelles of green tomato chutney on either side of the plate. Using a tsp, place the mustard seed on top of the tuna and then add lavender oil around the plate. Garnish with the herbs and greens.