Bigeye Tuna With Red Currant And Apple Vinaigrette

Name: Bigeye Tuna With Red Currant And Apple Vinaigrette And Snap Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup sugar snap peas, julienne; 1 tablespoon black olive tapenade; 1 teaspoon shallots, minced; 1 teaspoon aged balsamic vinegar; 1 teaspoon extra virgin olive oil; 1 teaspoon parsley, chopped; 1 pint red currants; 1 green apple*; 1/4 cup good-quality extra virgin olive oil; Salt and freshly ground white pepper to taste; 4 ounces sashimi-quality bigeye tuna; Sea salt (Maldon,; , or; ); 1/4 ounces white frisee; 1/4 ounces purple micro radish (or other micro greens)

Servings: persons

1/4 cup sugar snap peas, julienne
1 tablespoon black olive tapenade
1 teaspoon shallots, minced
1 teaspoon aged balsamic vinegar
1 teaspoon extra virgin olive oil
1 teaspoon parsley, chopped
1 pint red currants
1 green apple*
1/4 cup good-quality extra virgin olive oil
Salt and freshly ground white pepper to taste
4 ounces sashimi-quality bigeye tuna
Sea salt (Maldon,
, or
)
1/4 ounces white frisee
1/4 ounces purple micro radish (or other micro greens)

1
Combine the ingredients for the snap pea salad. Allow the salad to marinate for about half an hour in the refrigerator.
2
Puree the currants through a fine sieve. Discard solids and reserve liquids.
3
Peel the apple and juice it in a juicer, or substitute fresh apple cider.
4
Combine the currant puree with the apple juice, and slowly whisk in the olive oil. When the oil is incorporated, season with salt, white pepper, and a few drops of porcini oil. (Use porcini oil sparingly, as too much will dominate the other flavors.) Cover and reserve in refrigerator.
5
Using a very sharp knife, slice the tuna against the grain into 1/8-inch-thick slices. Sprinkle with sea salt and freshly ground pepper. Drizzle with extra virgin olive oil.
6
To serve, lay the slices of fish over some of the pea salad and brush with the red apple vinaigrette. Garnish with the most delicate white leaves of frisee and a few sprigs of micro red radish.
7
*You can substitute 1/2 cup fresh apple cider plus 1 teaspoon lemon juice.

239

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup sugar snap peas, julienne, 1 tablespoon black olive tapenade, 1 teaspoon shallots, minced, 1 teaspoon aged balsamic vinegar, and more.

Yes, Bigeye Tuna With Red Currant And Apple Vinaigrette And Snap Peas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bigeye Tuna With Red Currant And Apple Vinaigrette And Snap Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions