Torched Tuna with Pea Salad & Anchovy Vinaigrette

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Torched Tuna with Local Radish & Raw Pea Salad, Basil, Lemon, & Anchovy Vinaigrette

Serves 1

salad components:

3oz                  Ahi or Yellow fin Tuna, Sushi Grade, Very Fresh

½ c                  finely shaved radishes

.5c                  fresh Peas, shucked & rinsed

3ea                  scallions, sliced thin

vinaigrette:

.5c                   packed basil leaves

.25c                  parsley leaves, rough choopped

2ea                  garlic cloves

2ea                  lemon juice

6ea                  anchovy fillets

1c                  evoo

Garnish:

6ea                  toasted baguette slices

6ea                  mint leaves, chiffonade

 

Begin by making your vinaigrette. Combine all vinaigrette ingredients except oil in your blender. While the mix is buzzing quickly slowly drizzle in your olive oil. Taste. Adjust your salt and pepper.

Prep your salad components, quarter your radishes, shuck your peas, slice your scallions place in a bowl. Season with salt & pepper and a few tables spoons of your vinaigrette. Set Aside.

Season your tuna and slice into bite size medallions. Place on a metal sheetpan.  Carefully light your torch and lightly torch the top of  your tuna pieces. Don’t go crazy with the torch (as tempting as it might be). Arrange your salad on a plate top with tuna slices, chiffonade your mint leaves, sprinkle across top and break a few crackers and crumble on top. Drizzle with evoo and some cracked pepper…

 

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