Torched Tuna & Pea Salad w/ Anchovy Vinaigrette
Ingredients
Salad
- 3 oz fresh sushi-grade ahi or yellow fin tuna
- ½ cup radishes, quartered
- ½ cup fresh peas, shucked & rinsed
- scallions, thinly sliced
- salt & pepper to taste
Vinaigrette
- ½ cup packed basil leaves
- ¼ cup rough-chopped parsley leaves
- garlic cloves
- lemon, juice
- anchovy fillets
- 1 cup extra virgin olive oil
- salt & pepper to taste
Garnish
- toasted baguette slices
- mint leaves, chiffonade
How-to
Prepare Vinaigrette
- Combine all vinaigrette ingredients except oil in a blender
- While the mix is blending, slowly drizzle in olive oil
- Add salt and pepper to taste
Prepare Vegetables
- Quarter the radishes, shuck peas, slice scallions and place in a bowl
- Season with salt and pepper and a few tablespoons of vinaigrette. Set aside
Sear Tuna & Assemble Dish
- Season tuna with salt and pepper; slice into medallions
- Place on a metal sheet pan
- Carefully light torch and lightly sear the top of the tuna pieces
- Arrange tuna slices on top of vegetables and garnish with fresh mint and crumbled baguette pieces
- Drizzle with extra virgin olive oil and add cracked black pepper