Recipes

Roasted Oysters with Tuna Chorizo, Calabrian Chile Butter, and Manchego

By: The Local Palate

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With autumn bringing about the perfect oysters, these roasted oysters with tuna chorizo, Calabrian chile butter and Manchego cheese are a stunning presentation of the sea’s bounty.

recipe

yields

Makes enough for 200 oysters

for the tuna chorizo

Makes 6 ounces
1 Spanish onion
1 bottle Albariño
2 tablespoons Spanish paprika
1 tablespoon smoked paprika
4 garlic cloves
½ cup toasted cumin seed
2-3 thyme sprigs with soft stems
6 ounces ground yellowfin tuna
2 tablespoons grapeseed oil

for the Calabrian Chile Butter

Makes 2 cups
2 Calabrian chiles, packed in oil
2 garlic cloves
Zest of 2 lemons
1 tablespoon Spanish paprika
2 tablespoons Calabrian chili oil
2 tablespoons salt
2 cups (4 sticks) butter, softened to room temperature

for the oysters

6 tablespoons Tuna Chorizo, divided
6 shucked Steamboat Creek oysters
2 tablespoons Calabrian Chile Butter, divided
6 grams 6-month aged Manchego

steps

Make the Tuna Chorizo

Preheat oven to 500 degrees. Char onion by spraying a sheet pan with a small amount of nonstick cooking spray; place onion on sheet and dry roast for 13 minutes. Combine all ingredients except tuna and oil in a small saucepot over high heat; reduce heat to medium and cook until wine is syrupy, 15 to 20 minutes. Add to blender and blend until smooth. Cool completely.
In a bowl, combine tuna with 1 cup cooled marinade; mix to combine, cover, and refrigerate for 2 hours.
Heat a cast-iron pan over medium-high heat. Add oil to pan along with tuna mixture; using a rubber spatula, move mixture constantly in the pan until browned and crispy, about 4 minutes.

Make the Calabrian Chile Butter

Combine first 6 ingredients in food processor and buzz to make a paste. Add butter to a mixing bowl and with a rubber spatula fold paste into butter.

Roast and Assemble the Oysters

Preheat oven to 500 degrees. Place 1 tablespoon of Tuna Chorizo on each shucked oyster. Evenly divide Calabrian Chile Butter into 6 portions and place directly on tuna chorizo. Sprinkle on about 1 gram of Manchego per oyster (more if you like).
Evenly space oysters on a sheet pan and roast for 3 to 5 minutes.

Date Published: 08.28.24