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Receta Marinated Seared Tuna, Crispy Vegetables, Tapenade Vinaigrette

by Global Cookbook

Ingredientes

1 x fennel bulb 2 x pink radishes 1 x celery stalk 2 x scallions 2 x asparagus spears 1 c. soy sauce

1 x clove garlic chopped 1 tsp freshly-crushed black pepper 8 ounce yellow-fin tuna 3 Tbsp. black olive puree 3 Tbsp. basil puree Juice of 2 lemons 3 Tbsp. virgin extra virgin olive oil

Direcciones

1. Slice all the vegetables thinly with a very sharp mandoline and put them in icy water for about an hour.
2. Combine marinade ingredients. Cut the tuna in long thin slices about 1/2-inch thick and let sit in the marinade for about 20 min.
3. In a medium-size skillet over high heat sear the tuna briefly, till rare. Reserve on the side once done.
4. Drain all the vegetables, dry them and season with a little bit of lemon and extra virgin olive oil to taste. Place a small amount in the middle of the plate and add in the thin slice of tuna on top of it. Combine tapenade dressing and drizzle vinaigrette on tuna.
5. This recipe yields 4 servings.

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