| 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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