Yellowfin Tuna Salad with Tomato Stack
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1056
- Total Fat
- 31
- Saturated Fat
- 5
- Carbohydrates
- 13
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 170
- Cholesterol
- 268
- Sodium
- 618
- Total: 40 min
- Prep: 40 min
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.