ChefBenDiaz

Ingredients:
1 ea 8 oz albacore
4 oz zucchini, diced
4 oz eggplant, diced
4 oz onion, diced
4 oz carrot, diced
4 C tomato juice
TT Kosher Salt/pepper
1 tsp garlic, crushed
Salsa:
2 ea corn of the cob, roasted
2 oz red onion, minced
1 oz tomato paste
1 tsp cumin
1 tsp garlic powder
2 tsp cilantro, chopped
TT Kosher Salt/pepper
Glaquage:
**Reduce braising liquid by half
1 tsp Thai Sweet chili
1 tsp cornstarch
TT Kosher Salt/pepper

Directions:
Saute all diced vegetables and remove from saute pan, reserve. In the same saute pan sear the albacore (seasoned) evenly on all sides, remove. Add the vegetables back to the pan and the albacore top of with tomato juice, place into 350 degree oven for 20 min. while that is going in a mixing bowl add all ingredients for salsa, toss and let sit at room temperature for 10 min. before use. Remove albacore from oven and let sit at room temp. for 7 min. remove vegetables and reserve, reduce the braising liquid by half and add the cornstarch and season to taste, let cool for 5 min. add the vegetables in the center of the plate and place albacore on top, drizzle glaquage over plate.



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