Yellowfin Tuna Salad with Tomato Stack

Total Time:
40 min
Prep:
40 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 16 slices of sashimi Yellowfin tuna
  • 6 tomatoes of different variety
  • 15 French green beans, blanched
  • 1 small red onion, shaved
  • 1 bunch of chives, cut into 1/2-inch sticks
  • For the vinaigrette:
  • 3 anchovy fillets
  • 1 ounce roasted garlic
  • 2 tablespoons of Dijon mustard
  • 1/2 cup of red wine vinegar
  • 1/2 cup of extra virgin olive oil
  • 2 tablespoons of capers
Directions

For the vinaigrette:

Puree anchovy, garlic, mustard, and caper and red wine vinegar. Slowly emulsify with olive oil. Season with salt and pepper.

For the salad:

Slice different tomato varieties 1/4-inch thick and place in a mixing bowl. Season with salt and pepper. Marinate with nicoise vinaigrette, then toss with green beans, red onions, and chives. Arrange tomatoes into a stack layered with green beans and onions and place in center of 4 serving plates. Garnish each stack with 4 slices of tuna. Season with salt and pepper and drizzle vinaigrette. Garnish with fresh chives.


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