Yield: 4 servings
Measure | Ingredient |
---|---|
1 \N | Fennel bulb |
2 \N | Pink radishes |
1 \N | Celery stalk |
2 \N | Scallions |
2 \N | Asparagus spears |
\N \N | === TUNA MARINADE === |
1 cup | Soy sauce |
1 \N | Clove garlic; minced |
1 teaspoon | Freshly-crushed black pepper |
8 ounces | Yellow-fin tuna |
\N \N | === TAPENADE DRESSING === |
3 tablespoons | Black olive puree |
3 tablespoons | Basil puree |
\N \N | Juice of 2 lemons |
3 tablespoons | Virgin olive oil |
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.