Marinated seared tuna, crispy vegetables, tapenade vinaigre
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Fennel bulb | |
| 2 | Pink radishes | |
| 1 | Celery stalk | |
| 2 | Scallions | |
| 2 | Asparagus spears | |
| === TUNA MARINADE === | ||
| 1 | cup | Soy sauce |
| 1 | Clove garlic; minced | |
| 1 | teaspoon | Freshly-crushed black pepper |
| 8 | ounces | Yellow-fin tuna |
| === TAPENADE DRESSING === | ||
| 3 | tablespoons | Black olive puree |
| 3 | tablespoons | Basil puree |
| Juice of 2 lemons | ||
| 3 | tablespoons | Virgin olive oil |
Directions
Slice all the vegetables thinly with a very sharp mandoline and put them in icy water for about an hour. Combine marinade ingredients. Cut the tuna in long thin slices about ½-inch thick and let sit in the marinade for about 20 minutes. In a medium-size skillet over high heat sear the tuna briefly, until rare. Reserve on the side once done. Drain all the vegetables, dry them and season with a little bit of lemon and olive oil to taste. Place a small amount in the middle of the plate and add the thin slice of tuna on top of it. Combine tapenade dressing and drizzle vinaigrette on tuna. This recipe yields 4 servings.
Source: "CHEF DU JOUR - (Show # DJ-9389) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-31-1999 by Joe Comiskey - joecomiskey@..."
Recipe by: Remi Lauvand
Converted by MM_Buster v2.0l.