Recipe courtesy of Terry White
Guinness Soaked Tuna
- Level: Intermediate
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 638
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 85
- Dietary Fiber
- 1
- Sugar
- 71
- Protein
- 34
- Cholesterol
- 80
- Sodium
- 1214
- Total: 12 hr 30 min
- Prep: 20 min
- Inactive: 12 hr
- Cook: 10 min
Ingredients
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
Directions
- To make the dressing, combine the sherry vinegar, olive oil, sesame oil, lemon juice, and sesame seeds into a jar, shake well, and place aside.
- 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.
- Place 3 scallops on a plate. Toss the oysters with salad greens and 2 teaspoons of the dressing, and place in between the scallops. Drizzle extra dressing around the plate and serve.