Seared Tuna Salad with Herbes de Provence, Grilled Fingerling Potatoes, Hickory Smoked Salt & Shaved Asparagus Salad
- Level: Advanced
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 788
- Total Fat
- 47
- Saturated Fat
- 7
- Carbohydrates
- 41
- Dietary Fiber
- 10
- Sugar
- 13
- Protein
- 50
- Cholesterol
- 161
- Sodium
- 1456
- Total: 1 hr 30 min
- Active: 1 hr
Ingredients
Smoked Caper Vinaigrette:
3 tablespoons coarse salt
4 ounces capers, drained
1 cup rice vinegar
1/2 cup olive oil
2 tablespoons Dijon mustard
2 teaspoons agave syrup
2 tablespoons brown sugar
Tuna:
1 1/2 pounds fresh tuna
Herbes de Provence
Olive oil
Grilled Fingering Potatoes:
1 pound heirloom fingerling potatoes
Olive oil
Asparagus Salad:
2 radishes, shaved
1 bulb fennel, shaved
1 bunch asparagus, tips only, blanched
8 ounces arugula
4 to 6 quail eggs, hard-boiled,
Directions
- For the vinaigrette: Place the salt in a zip-lock back. Fill the bag with smoke using a Smoking Gun filled with hickory chips. Seal and set aside for 20 minutes or longer. Repeat for the capers.
- In a blender, combine the smoked capers and 1 tablespoon of the smoked salt. Add the rice vinegar, olive oil, mustard, agave and brown sugar. Blend until smooth.
- For the tuna: Cut the tuna into 6-ounce portions. Roll on all sides in herbes de Provence. Heat a saute pan over high heat; coat with olive oil. Add the tuna and sear on all sides, 30 to 45 seconds side, leaving the center raw.
- For the potatoes: Heat a grill pan over medium-high heat. Toss the fingerling potatoes with the remaining 2 tablespoons smoked salt and some olive oil. Add to the pan and grill until fully cooked.
- For the asparagus salad: Toss the shaved radish and fennel in a bowl with the asparagus and arugula. Dress with vinaigrette. Top with the quail eggs.
- To plate: Place some grilled potatoes on each plate. Spoon some of the asparagus salad over the potatoes. Cut the tuna into slices and arrange on top of the salad. Serve.