Quick & Easy » Torched Tuna & Pea Salad w/ Anchovy Vinaigrette
Tuna enthusiasts who aren't totally on-board with raw sushi, will love this dish. Lightly torched tuna (yes, a blowtorch is used) joins a sweet, salty and tangy vinaigrette with fresh herbs and anchovies. Piled atop vibrant radishes, scallions and peas, the dish was beautifully assembled and presented to an appreciative farmers' market crowd by Michael Scelfo, who pulls double duty as Executive Chef at both Russell House Tavern and Temple Bar.
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