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Pan Seared Tuna with Citrus-Herb Vinaigrette
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Asian-inspired entree salad with a twist on Salade Nicoise, incorporating salmon, halibut, or snapper.
Ingredients:
  • 0.5 cup olive oil
  • 1 tablespoon chopped fresh parsley
  • 0.25 teaspoon red pepper flakes
  • 4 (6 ounce) fillets ahi (yellowfin) tuna steaks, sushi-grade if possible
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1.5 teaspoons fresh lime juice
  • 1.5 teaspoons soy sauce
  • 1 shallot, chopped
  • 1.5 teaspoons fresh thyme
  • 1.5 teaspoons chopped fresh dill
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 0.5 jalapeno or serrano chili pepper, seeded and chopped
  • 1.5 teaspoons minced ginger
  • 0.75 cup olive oil
  • Kosher salt and fresh cracked pepper to taste
  • 48 haricots verts (thin, French green beans), trimmed
  • 16 baby carrots, greens trimmed to 1/4-inch
  • 16 grape or cherry tomatoes, halved
  • 16 Nicoise, Gaeta, or Kalamata olives, pitted and halved
  • 1 red onion, thinly sliced
  • 1 cup chervil sprigs
Instructions:
  • Combine 1/2 cup of olive oil with 1 tablespoon of parsley and red pepper flakes. Coat tuna with the marinade and let it marinate for 30 minutes.
  • Combine vinegar, orange juice, lemon juice, lime juice, and soy sauce in a blender. Add shallot, 1 tablespoon parsley, thyme, dill, honey, Dijon mustard, jalapeno, and ginger. Blend until smooth. With the blender running, slowly add 3/4 cups olive oil in a steady stream. Season with salt and pepper to taste. Set aside.
  • 1. Boil heavily salted water in a large pot. Prepare an ice water bath in a separate container. Quickly cook the haricots verts in the boiling water for 35 to 40 seconds until just tender, then transfer to the ice water to cool. Blanch the carrots in the same way for around 1 1/2 minutes until tender, then chill in ice water until cold.
  • Once the chilled vegetables are drained and patted dry, transfer them to a large bowl. Add the halved tomatoes, olives, onion, and chervil, and mix well. Set aside for later use.
  • Preheat a high-heat skillet until very hot. Take the marinated tuna steaks out, pat them dry, season with salt and pepper, then sear in the hot skillet for about 1 minute on each side for rare doneness.
  • Toss the vegetable salad with a light coating of dressing. Plate the salad on 4 plates and top each with a seared tuna steak. Drizzle with extra dressing before serving.

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