Chef John Critchley has attracted plenty of notice and praise for his sustainable fish dishes at Area 31. Rightly so, as few chefs have made sustainability so inherent to their cuisine. Plus his simply adorned and pristine seafood preparations taste great. We asked for a recipe and got one for Area 31's popular Gnocchi with Tuna Bolognese. Except you'll have to come up with your own gnocchi recipe, or just buy some at the market -- that part wasn't included.
One other note -- "confit tuna" is what the chef calls the local, line-caught, yellowfin tuna that he lightly poaches in extra virgin olive oil (the fish obviously doesn't have enough fat for a real confit). I imagine that you can take liberties with how you cook your tuna.
Area 31's Tuna Bolognese
Chef John Critchley
Yield: One quart
Prep time: 30 minutes
Shelf life: 3 days
1/2 pound sausage - fresh, home made
1 ea carrots, chopped small dice
2 ea celery stalks, chopped small dice
1 ea yellow onion, small dice
1/2 Tbsp kosher salt
1/4 cup tomato paste
2 cup whole milk
1 cup chicken stock
1/2 pound confit tuna, flaked into pieces
1 Tbsp fresh oregano, chopped finely
1. Break sausage into large pieces and put into oven @ 350F until fully cooked and lightly browned. Reserve
2. In large rondeau (wide, shallow cooking pan), sweat carrot, onion, celery and salt for 10 minutes without color
3. Add tomato paste and continue to cook for 10 minutes stirring often
4. Add sausage with the cooking fat and stir to combine.
5. Add milk and chicken stock and bring to simmer.
6. Simmer for 30 minutes or until desired consistency is achieved
7. Add oregano and flaked tuna.
8. Adjust seasoning with salt and pepper.
