Guinness Soaked Tuna
- Salad Dressing:
- 2 teaspoons sherry vinegar
- 4 teaspoons olive oil
- 1 teaspoon sesame oil
- 1/2 lemon, juiced
- 1/2 teaspoon toasted sesame seeds
- Guinness Soaked Tuna:
- 1 cup brown sugar
- 1 cup salt
- 1 1/4 cups Guinness
- 3 sea scallops
- 3 oysters
- 1 (8 by 3/4 by 2-inch) piece blue fin tuna
- 4 cups favorite salad greens, cleaned
To make the Guinness soaked tuna, first combine the sugar, salt, and Guinness to make a brine. Stir well, until the sugar and salt are dissolved. Add the tuna and brine for 12 hours in the refrigerator. Remove tuna, wash under cold water, and dry with a clean towel. Slice 4-inch long and 1/4-inch thick ribbons off the tuna and wrap 1 around each of the scallops and oysters. Gently sear the oysters and scallops in a very hot fry pan, until the tuna cooks on the outside and the scallops and oysters just lose their translucence. Then remove from heat.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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