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Marinated Seared Tuna, Crispy Vegetables, Tapenade Vinaigrette
Ingredients
- 1 x fennel bulb
- 2 x pink radishes
- 1 x celery stalk
- 2 x scallions
- 2 x asparagus spears
- 1 c. soy sauce
- 1 x clove garlic chopped
- 1 tsp freshly-crushed black pepper
- 8 ounce yellow-fin tuna
- 3 Tbsp. black olive puree
- 3 Tbsp. basil puree Juice of 2 lemons
- 3 Tbsp. virgin extra 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 1/2-inch thick and let sit in the marinade for about 20 min.
- In a medium-size skillet over high heat sear the tuna briefly, till rare. Reserve on the side once done.
- Drain all the vegetables, dry them and season with a little bit of lemon and extra virgin olive oil to taste. Place a small amount in the middle of the plate and add in the thin slice of tuna on top of it. Combine tapenade dressing and drizzle vinaigrette on tuna.
- This recipe yields 4 servings.
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