Seared Ahi Tuna
with a Micro Green and Tropical Fruit Salad
Serves 4
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INGREDIENTS
1 shallot, minced
1 Tbs honey
1 Tbs rice wine vinegar
1 tsp sesame oil
2 Tbs extra virgin olive oil
1 mango
1 papaya
8 strawberries, stemmed
1 Cup Kalamata olives
3 Tbs olive oil
4 - 6 oz. tuna filets
4 Cups micro greens
1 Cup wasabi paste
Salt and pepper to taste |
PREPARATION
Prepare the dressing. In a small bowl, combine the shallot, honey,
rice wine vinegar, sesame oil and extra virgin olive oil. Season
with salt and pepper, and reserve.
Peel and slice the mango and papaya, slice the strawberries in
halves, and remove the pits from the olives. Reserve.
Heat a large sauté pan to high heat with remaining 3 Tbs
olive oil. Season the tuna with salt and pepper and sear for 30
seconds on each side. Keep tuna rare.
To plate: Toss the micro greens with enough of the vinaigrette
just to coat, then place a mound in the center of each plate. Decoratively
arrange the fruit and olives to the right and drizzle lightly with
some of the remaining dressing. Slice the tuna into 1/4 inch pieces
and fan out on the plate. Season the tuna and greens again lightly
with salt and pepper and garnish with the wasabi paste.
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Executive Catering Chef Anthony Zamora |
