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Devon Seafood Grill executive chef makes Char Crusted tuna

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Executive Chef John Cosnotti

Devon Seafood Grill
39 E. Chicago Avenue
Chicago, IL 60611

Char Crusted® Tuna Entrée with Foyot Sauce

Foyot Sauce


1/3 Cup Egg Yolks

1/2 Cup Clarified Butter (160’)

1/2 Cup Fresh Lemon Juice

1/3 Tsp Tabasco

Pinch of Lawry’s Seasoning Salt

Pinch of White Pepper

Pinch of Salt and Black Pepper

1/4 Cup Tarragon Reduction

1.5 oz Veal Glaze


- Place the egg yolks into a small blender and pulse for 30 seconds to slightly aerate the yolks. With the machine running slowly pour a thin steady stream of melted clarified butter (160’) into the egg yolks. Turn the blender off.

- At this point you should have a nice smooth sauce with a light to medium consistency. Add Tabasco, lemon juice, Lawry’s seasoning salt, white pepper and salt & pepper to taste. Turn the blender back on and run long enough to incorporate the seasoning, approximately 30 seconds.

- Warm tarragon reduction and veal glaze in a sauté pan until the glaze is just melted. Add the tarragon reduction and veal glaze to the blender and pulse until incorporated. Transfer to a container until needed.

Roasted Yukon Potato


2lbs Yukon Potatos

1 Tbl Olive Oil

1 Tbl Fresh Chopped Dill

1/2 Tsp Kosher Salt

1/2 Tsp Minced Garlic

1/2 Tsp Fresh Chopped Parsley

1/2 Tsp Black Pepper

Pinch of Lawry’s Seasoning Salt

2 Tbl Grated Parmesan Cheese


- Preheat the oven to 450 degrees.

- Cut the potatoes into quarters and hold in cold water.

- Partially boil the quartered potatoes until fork tender. Cool in the cooler for a minimum of two hours before proceeding.

- In a large mixing bowl toss the cooled potatoes in oil, seasonings and cheese.

- Place on a small cookie sheet and place in the pre-heated oven and cook for 12-15 minutes until potatoes are browned and crisp.

Char Crusted® Tuna


1 Tbl Olive Oil

1 9 oz Ahi Tuna

1 Tbl Char Crust®

1 Tbl Butter

8 Roasted Yukon Potatos

1/2 Cup Cut Blanched Asparagus

2 oz Foyot Sauce


- Heat oil in a Teflon coated pan. Place Char Crust® seasoning on a side plate and press tuna into seasoning on all sides to coat well.

- When oil is slightly smoking, sear tuna on all sides for approximately 10 seconds per side.

- Place tuna in a 350 degree oven and cook for approximately five minutes or until fish is medium rare.

- Heat butter in a sauté pan until hot, add potatoes (cut side down) and asparagus and sauté until hot. Place in the center of the serving plate.

- Cut the tuna from corner to corner and place tuna on top of the vegetable and potato mixture.

- Ladle the foyot sauce around the plate. Serve and enjoy!

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