| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dujour09 | 4 | servings | ||
INGREDIENTS
| 1 | Fennel bulb | |
| 2 | Pink radishes | |
| 1 | Celery stalk | |
| 2 | Scallions | |
| 2 | Asparagus spears | |
| === TUNA MARINADE === | ||
| 1 | c | Soy sauce |
| 1 | Clove garlic; minced | |
| 1 | ts | Freshly-crushed black pepper |
| 8 | oz | Yellow-fin tuna |
| === TAPENADE DRESSING === | ||
| 3 | tb | Black olive puree |
| 3 | tb | Basil puree |
| Juice of 2 lemons | ||
| 3 | tb | Virgin olive oil |
INSTRUCTIONS
Slice all the vegetables thinly with a very sharp mandoline and put them in icy water for about an hour. Combine marinade ingredients. Cut the tuna in long thin slices about 1/2-inch thick and let sit in the marinade for about 20 minutes. In a medium-size skillet over high heat sear the tuna briefly, until rare. Reserve on the side once done. Drain all the vegetables, dry them and season with a little bit of lemon and olive oil to taste. Place a small amount in the middle of the plate and add the thin slice of tuna on top of it. Combine tapenade dressing and drizzle vinaigrette on tuna. This recipe yields 4 servings. Source: "CHEF DU JOUR - (Show # DJ-9389) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-31-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Remi Lauvand Converted by MM_Buster v2.0l.
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