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| YELLOW FIN TUNA (SEARED RARE) SALAD OF WATERCRESS, JICAMA, PEPPERS & CRISP TORTILLAS SPICY GINGER VINAIGRETTE |
| 2 Servings |
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| Ingredients For Salad |
1 each Yellow Bell Pepper
1 each Red Bell Pepper
1 each Poblano Pepper
1 each Small Leek
1 each Small Jicama
1 bunch Watercress
4 each Fresh Thick Corn Tortillas
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| Ingredients For Spicy Ginger Vinaigrette |
1 each Serrano Chile
2 each Clove of Garlic
1 each Small Shallot
1 t Fresh Ginger
4 each Fresh Basil Leaves
3 T Whole Grain Mustard
1 T Sherry Wine Vinegar
2 T Red Wine Vinegar
7 T Walnut Oil
1 T Sesame Oil
1 T Honey
1 T Worcestershire
To taste Salt and Cracked Black Pepper
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| Ingredients For Frying Oil |
| 2 c Peanut Oil |
| Ingredients For Tuna |
2 each 6 to 8 ounce Yellow Fin Tuna Steaks
1 T Peanut Oil
Salt
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| Method For Warm Salad |
| Stem, seed, remove ribs and julienne the yellow bell, red
bell, and Poblano peppers.
Remove the root and green from the leek stalk.
Split length wise and julienne.
Remove the skin from the jicama.
Slice and julienne the jicama.
Remove bottom portion of stems from the bunch of
watercress.
Toss the peppers, jicama, leeks and watercress together.
Cut the tortilla rounds in half and julienne. In a small
sauce pot, fry the juliennes tortilla until crispy in 350
degree peanut oil.
Reserve tortillas until the final step in plating. |
| Method For Spicy Ginger Vinaigrette |
| Stem and finely mince the Serrano.
Finely mince the garlic, shallot, ginger, and basil.
Combine all ingredients except the oils and vigorously whisk
together.
In a slow steady stream whisk in the walnut and sesame oils
Searing the tuna, lightly season the tuna steak with salt.
Sear in peanut oil in a hot sauté pan until desired doneness.
For high quality tuna, rare to medium rare is recommended. |
| Plating |
| In the pan that the tuna was seared in,warm the salad mixture
of vegetables and crisp tortillas with 3 tablespoon of the
vinaigrette.
Season to taste with salt. Place the tuna steak in the center of
the plate with the warm salad over the top.
Spoon additional vinaigrette over the plate. |
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