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1
Preheat the oven to 400 degrees.
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2
Season the whole shallots with salt and pepper.
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3
Place the shallots in a small shallow baking pan and cover with the port wine.
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4
Roast for about 10 to 15 minutes or until the shallots are golden brown.
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5
Remove from the oven.
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6
Remove the shallots from the liquids and set aside, reserving the liquid.
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7
In a saute pan, heat 1 tablespoon olive oil.
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8
When the oil is hot, slowly render the pancetta with the bay leaf, until crispy, about 10 minutes.
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9
Pour the rendered pancetta, along with the fat, in a small mixing bowl, whisk in the pommace oil, rice wine vinegar, reserved liquid from the shallots, the roasted shallots, garlic, parsley, and haricots verts.
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10
Season the dressing with salt and pepper.
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11
Set the dressing aside, in a warm area on the stove.
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12
Season the tuna with salt and cracked black pepper.
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13
In a saute pan, heat the remaining 2 tablespoons olive oil.
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14
When the oil is hot, sear the tuna for 2 to 3 minutes on each side for rare.
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15
In a mixing bowl, toss the spinach with the dressing.
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16
Season with salt and pepper.
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17
Mound the greens in the center of the plate.
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18
Slice the tuna loin in half and arrange the tuna against the greens.
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19
Garnish with parsley, edible flowers and sprouts.
