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Carpaccio of Tuna with Nicoise Vinaigrette

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CATEGORY CUISINE TAG YIELD
Eggs, Grains Dujour08 4 servings

INGREDIENTS

=== NICOISE VINAIGRETTE ===
6 tb Extra-virgin olive oil
1/3 c Eggplant in 1/16" dice
1/3 c Zucchini in 1/16" dice
1/3 c Fennel bulb in 1/16" dice
1/3 c Peeled; seeded 1/16" dice ripe tomato
2 tb Finely-chopped pitted Nicoise olives
4 ts High-quality red wine vinegar;
Preferably Chianti
1 ts Chopped fresh thyme
1/8 ts Minced garlic
3/4 ts Fine sea salt
1/8 ts Freshly-ground white pepper
=== TUNA ===
2 tb Extra-virgin olive oil; or more as needed
4 sl Sushi-grade tuna fillet -; (2 1/2 oz ea)
1 ts Fine sea salt

INSTRUCTIONS

In a medium nonstick skillet, heat 2 teaspoons oil over medium-high
heat. Add the eggplant and cook until tender, about 2 minutes.
Transfer to a bowl. Repeat the procedure with the zucchini, using an
additional 2 teaspoons oil, and cooking for 2 minutes. Repeat with
the fennel, using another 2 teaspoons oil, and cooking for 2 minutes.
Cool the vegetables completely. Add the tomatoes, olives, remaining 4
tablespoons oil, the vinegar, thyme, garlic, salt, and pepper and mix
well. Cover and refrigerate until ready to serve, up to 8 hours. For
each serving, brush the inside of a large dinner plate with some of
the oil. Place 1 tuna slice on the plate and cover with a large piece
of strong plastic wrap. Using the flat side of a meat pounder, pound
the tuna until it is so thin it covers the inside of the plate.
Leaving the plastic wrap intact, refrigerate until ready to serve, up
to 8 hours. When ready to serve, carefully peel off the plastic wrap.
Brush the tuna with the remaining olive oil and sprinkle with the
salt. Spoon the vinaigrette over the tuna, spreading it evenly over
the surface. Serve immediately. This recipe yields 4 servings.
Source: "CHEF DU JOUR - (Show # DJ-9392) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-31-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Terrance Brennan
Converted by MM_Buster v2.0l.

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