Bigeye Tuna With Red Currant And Apple Vinaigrette And Snap Peas Recipe

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.

No additional tips available.

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

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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.

Bigeye Tuna With Red Currant And Apple Vinaigrette And Snap Peas

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