1/lb. Tuna Loin (from the tail end)
4 oz. Snow Peas (chopped)
3 tbls. Olive Oil
1 small Onion (sliced)
2/3 cup Classic Vinaigrette
2 medium Carrots (thinly sliced)
1 tspn. Coriander Seeds (lightly crushed)
2 tbls. Balsamic Vinegar (aged)
1 tbls. Fresh Cilantro (chopped)
Sea Salt and Freshly Ground Black Pepper
2 stalks Salsify
A large squeeze of Lemon Juice
2 Artichokes (globe)
the tuna loin into two long fillets. Heat 1 tbls. of the
oil in a heavy-based frying pan (or a ridged griddle pans
if you want attractive chargrilled stripes on the tuna).
Sear the fillets for 2 minutes all over - the flesh should
still feel a little springy. Do not overcook tuna, or
it will toughen and dry out. Transfer to a dish.
Mix half the vinaigrette with the coriander
seeds then pour over the tuna fillets. Press the fresh
cilantro over the surface. Cover and leave to steep for
Meanwhile, peel the salsify and cut into
sticks. Cook in boiling salted water with the lemon juice
for 5 minutes. Remove with a slotted spoon, refresh, and
Cut off the artichoke stalks, pull off
the leaves, and cut out the hairy choke to leave the meaty
bottom. of this technique Cut the bottom into pieces.
Cook in the lemon water for 10 minutes. Drain.
Blanch the snow peas in boiling water
for i minute, then drain and refresh under cold running
water. Drain and pat dry.
Heat the remaining oil in a saucepan,
add the onion, and cook for 3 minutes. Add the carrots,
salsify, and artichokes, and cook for a further 2 - 3
minutes. Finally, toss in the blanched snow peas and cook
for 1 minute. Season nicely and stir in the balsamic vinegar
and then the rest of the vinaigrette. Set aside to cool.
Remove the tuna from the marinade (no need to scrape off
the herbs unless you wish to). Cut the fillets into medallions.
Divide the soused vegetables among the plates and place
the tuna medallions on top.