Recipe courtesy of Remi Lauvand
Marinated Seared Tuna, Crispy Vegetables, Tapenade Vinaigrette
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 229
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 13
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 21
- Cholesterol
- 22
- Sodium
- 3617
- Total: 2 hr 10 min
- Prep: 2 hr
- Cook: 10 min
Ingredients
1 head fennel
2 pink radishes
1 stalk celery
2 scallions
2 asparagus spears
Tuna marinade:
1 cup soy sauce
1 minced clove garlic
1 teaspoon crushed black pepper
8 ounce yellowfin tuna
Tapenade dressing:
3 tablespoons black olive puree
3 tablespoons basil puree
Juice of 2 lemons
3 tablespoons virgin olive oil
Directions
- Slice all the vegetables thinly with a very sharp mandoline and put them in icy water for about an hour. Combine marinade ingredients. Cut the tuna in a long thin slices about 1/2-inch thick and let sit in the marinade for about 20 minutes. In a medium size skillet over high heat sear the tuna briefly, until rare. Reserve on the side once done. Drain all the vegetables, dry them and season with a little bit of lemon and olive oil seasoned to taste. Place a small amount in the middle of the plate and add the thin slice of tuna on top of it. Combine tapenade dressing and drizzle vinaigrette on tuna.