|
|
INGREDIENTS
6 Tablespoons Balsamic Syrup
2 Tablespoons Extra Virgin Olive Oil
3/4 Tablespoon Sherry Wine Vinegar
2 teaspoons Minced Shallots
1Tablespoon Minced Italian Parsley Leaves
8 Purple Fingerling Potatoes
1 teaspoon Kosher Salt
3 Tablespoons Pure Olive Oil
4 4-oz. Ahi Tuna Steaks
1 teaspoon Butter
4 Quail Eggs
2 cups Micro Greens
4 Red Teardrop Tomatoes
4 Yellow Teardrop Tomatoes
Kosher Salt and Ground Black Pepper to taste
|
Make the dressing for the micro greens by combining the extra virgin
olive oil, sherry wine vinegar, shallots and parsley together in
a small bowl. Season with salt and pepper to taste.
Place the potatoes in a saucepan with 1 teaspoon of kosher salt
and cover them with cold water. Bring the potatoes to a simmer and
cook until tender (approx. 10-15 minutes.) Strain off water and
let cool.
Heat the pure olive oil in a sauté pan over medium-high
heat. Season the tuna with salt and pepper and sear all sides of
the steaks to a golden brown color, leaving the centers bright red
and rare (about 10 seconds on each side). Remove the tuna from the
skillet and reserve.
Heat the butter in a small non-stick sauté pan and fry the
quail eggs sunny side up. Remove them from the pan and place one
at 12 o’clock on each plate. Place two potatoes on each plate
to the right of the quail eggs.
Toss the greens in their dressing and arrange on top of the potatoes.
Slice the tuna into equal pieces (slice against the grain) and fan
the slices to the left of the greens. Finish by garnishing with
the teardrop tomatoes and drizzle the balsamic syrup around the
edge of the plate.
