Seared Tuna with Tomato-Lemon Vinaigrette PDF Print E-mail
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Thursday, 23 June 2011 00:11

2 TBS lemon juice 1 TBS white wine vinegar 1 tsp Dijon mustard 6 TBS olive oil 2 TBS vegetable oil ½ tsp salt ¼ tsp white pepper 2 large ripe tomatoes 1 clove garlic, mashed and minced Leaves of 1 sprig of fresh thyme 2 pounds...

 

  • 2 TBS lemon juice
  • 1 TBS white wine vinegar
  • 1 tsp Dijon mustard
  • 6 TBS olive oil
  • 2 TBS vegetable oil
  • ½ tsp salt
  • ¼ tsp white pepper
  • 2 large ripe tomatoes
  • 1 clove garlic, mashed and minced
  • Leaves of 1 sprig of fresh thyme
  • 2 pounds thick tuna steaks cut into 16 cubes
  • 3 TBS olive oil
  • 6 ounces arugula or spring mix salad
  1. Whisk lemon juice, vinegar, and mustard together in a bowl; add oils in slow stream, whisking vigorously, to form a light emulsion; season with salt and pepper; set aside
  2. Bring pot of water to rolling boil; cut stem core from top of tomatoes and cut and X in the bottom; plunge tomatoes into boiling water for 15-20 seconds, then rinse under cold water; remove peel and slice tomatoes in half crosswise and remove seeds and pulp
  3. Put tomatoes, garlic, thyme, salt and pepper and vinaigrette into a food processor; process until well blended; thin with a little vinegar if necessary
  4. All tuna fillets to stand at room temperature for 15 minutes; season all sides with salt and pepper
  5. Heat 3 TBS olive oil in large, heavy skillet until almost smoking
  6. Place 4 tuna blocks at a time into pan and cook over high heat for about 20 seconds per side; repeat until all tuna is cooked and lightly browned on all sides
  7. Toss lettuce with enough vinaigrette to coat and arrange in center of plate;
  8. Place tuna around salad and drizzle with more of the vinaigrette

Serves 4

 

Last Updated on Wednesday, 06 July 2011 03:24