Marinated Tuna Salad

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)

1. Slice 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.

2. 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 1 hour.

3. 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 set aside.

4. 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.

5. Blanch the snow peas in boiling water for i minute, then drain and refresh under cold running water. Drain and pat dry.

6. 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.

To Serve:
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.


Other Great Related Links:
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