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Receta Seared Tuna And Spinach Salad With Warm Pancetta Dressing
by Global Cookbook

Seared Tuna And Spinach Salad With Warm Pancetta Dressing
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Ingredientes

  • 6 whl Shallots
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1 c. Port wine
  • 3 Tbsp. Extra virgin olive oil divided
  • 8 ounce Pancetta small diced
  • 1 x Bay leaf
  • 2 Tbsp. Pommace oil
  • 1 Tbsp. Rice wine vinegar
  • 1 tsp Chopped garlic
  • 1 Tbsp. Roughly-minced flat leaf parsley
  • 1/2 lb Haricot verte cleaned and blanched
  • 1 lb Tuna loins - (four 4-ounce pcs)
  • 1/4 c. Cracked black pepper
  • 10 ounce Spinach - (1 bag) cleaned and stemmed
  • 1 Tbsp. Minced parsley
  •     Edible flowers
  •     Sprouts

Direcciones

  1. Preheat the oven to 400 degrees.
  2. Season the whole shallots with salt and pepper. Place the shallots in a small shallow baking pan and cover with the port wine. Roast for about 10 to 15 min or possibly till the shallots are golden brown-brown. Remove from the oven. Remove the shallots from the liquids and set aside, reserving the liquid.
  3. In a saute/fry pan, heat 1 Tbsp. extra virgin olive oil. When the oil is warm, slowly render the pancetta with the bay leaf, till crispy, about 10 min. Pour the rended pancetta, along with the fat, into a small mixing bowl, whisk in the pommace oil, rice wine vinegar, reserved liquid from the shallots, the roasted shallots, garlic, parsley, and haricot verte. Season the dressing with salt and pepper. Set the dressing aside, in a hot area on the stove.
  4. Season the tuna with salt and cracked black pepper. In a saute/fry pan, heat the remaining 2 Tbsp. extra virgin olive oil. When the oil is warm, sear the tuna for 2 to 3 min on each side for rare.
  5. In a mixing bowl, toss the spinach with the dressing. Season with salt and pepper. Mound the greens in the center of the plate. Slice the tuna loin in half and arrange the tuna against the greens. Garnish with parsley, edible flowers and sprouts.
  6. This recipe yields 4 servings.