More Great Recipes: Salad

BLACKENED TUNA SALAD WITH SPICY SOY AND GARLIC BEURRE BLANC


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Member since 2014

Serves 6 | Prep Time | Cook Time

Ingredients

Salad:
6 Artichoke hearts, cooked and sliced in half
6 Roma tomatoes, peeled, seeded and diced
36 fresh green beans, blanched
1 cup Frissee Lettuce
1 onion, sliced and sautéed in 1 tablespoon olive oil
½ teaspoon sugar
Sea salt
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Blackened Spices:
2 tablespoons paprika
1 tablespoon Dry English mustard
1 teaspoon Chili powder
Ground white pepper
½ teaspoon cumin
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6 Eight ounce Tuna fillets
Sea salt
Freshly ground pepper
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Mustard Soy:
1 cup English dry mustard
1/3 cup water
½ cup Japanese Rice Vinegar
3 tablespoons Mushroom Soy sauce
1 tablespoon sugar
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White Garlic Beurre Blanc - see recipe in sauces

Red Wine Vinaigrette - see recipe in dressings


For Red Wine Vinaigrette, combine all ingredients, except oils, in work bowl of food processor. With motor running, slowly add oils through feed tube. Pour into squeeze bottle and refrigerate until ready to use.


For Salad, combine all ingredients and toss with Red Wine Vinaigrette. Store in bowl in refrigerator until ready to serve.


For Blackened Spices, in a bowl, mix all ingredients together. Season Tuna fillets with Blackened Spices. Season with sea salt and freshly ground pepper. Refrigerate.


For Mustard Soy, in a bowl, combine all ingredients and store in squeeze bottle in refrigerator until ready to use.


For White Garlic Beurre Blanc, combine White wine, shallots, garlic and white champagne vinegar over medium heat. Reduce to a light syrup. Add heavy cream and reduce until slightly thick. Strain. Place cream mixture in pan. Season with salt and pepper. If you like, store in small bowl in refrigerator for a few days. Just before serving, add butter, 1 tablespoon at a time, over low heat. Set aside.


Heat pan over very high heat. Sear Tuna 2 minutes on each side. Slice tuna. Pour White Garlic Beurre Blanc on plate. Place Tuna on top of sauce. Garnish with Mustard Soy and Salad. Serve and enjoy!


Pairs Well With


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