Marinated seared tuna, crispy vegetables, tapenade vinaigre

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

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