tuna helper February 12, 2006

Imgp1195 This past week, I worked on a job where I did not see daylight for four days. FOUR DAYS. Needless to say that Kitchen Stadium at Chez T was on holiday. Not only is working like that exhausting in every sense of the word – and i often don’t have much of an appetite after being around the food that much – but I also don’t feel like going to the market after a long day, either.

In an inspired moment, I managed to make an amazing salad (if i do say so myself) with ingredients I had on hand, which just happened to be four of my favorite things: onion, hearts of palm, olives, and sushi tuna. The thing that tied the dish together was something that I don’t normally condone – pre-made salad dressing. There is one particular kind that I will buy, which is Brianna’s Real French Vinaigrette. Other than that, its all homemade for me. It served as both the dressing and the marinade. Could it get any easier than that? (Editor’s note: please don’t imagine me doing the Rachel Ray hand gestures when I said that, ok?)

Seared Tuna Chez Tami***

For the tuna:

- 1 piece sushi grade tuna

- 1/4 cup Brianna’s Real French Vinaigrette (you can also DIY with mustard, fresh ground pepper, EVOO, lemon, garlic, and salt)

For the salad:

- hearts of palm sliced into rounds

- pitted kalamata olives

- thinly sliced red onions

- fresh spring mix field greens

- another 1/4 cup dressing

1. Marinate tuna in dressing for 4-5 minutes. Be sure to keep an eye on it as the acid in the dressing will start to cook the outside of your fish!

2. While this happening, cut and mix all of your ingredients save for the field greens.

3. Heat medium skillet and sear tuna on each side – the time depends on the thickness of your piece of fish and the rareness that you can handle. I do mine for 2 minutes on each side.

4. Plate a small mound of greens on the plate and top with your HOP/olive/red onion mixture lightly covered in dressing. Place seared tuna on top – cut it to whatever thickness you like – and drizzle with remaining dressing to taste.

Comments

Amber Feb 13, 2006 06:02 am

This looks sooooo delicious.

Sarcomical Feb 13, 2006 02:02 pm

how convenient! i have a slice of sushi grade tuna thawing in my refrigerator right now and was wondering how i wanted to make it! this recipe sounds great. thanks. ;)

rob Feb 13, 2006 10:02 pm

How much do I love seared tuna? That looks awesome.
Your penchant for seared seafood pleases me greatly.

emily Feb 15, 2006 06:02 am

Your dishes are always displayed so beautifully.

Stephanie Feb 15, 2006 08:02 am

My God; you take the most *gorgeous* photos! Sometimes, I don’t even bother to read the posts…I’m too taken with the pics!

Ameena Feb 15, 2006 07:02 pm

WOW. This looks fantastic! Gotta hit up Ranch 99 for some sushi grade tuna this weekend methinks :D

MM Feb 16, 2006 09:02 am

Hah! That sounds like me on any given day! Absolutely amazing-looking salad. I love the combination.