Ahi Tuna Ingredients:
1 ½ pounds Ahi Tuna (marinated with 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon ground fennel seed)
½ pound Haricot vert (blanched, refreshed & halved)
1 pound Red fingerling potatoes (peeled, cooked & cut into ¼" slices)
1 each Watermelon radish (peeled & sliced)
¼ pound Kalamata olives (pitted & sliced)
¼ pound Heirloom cherry tomatoes (halved)
3 Tablespoons Julienne cured Meyer lemon
6 each Quail eggs (hard boiled, peeled & halved)
2 cups Wild baby arugula
¼ cup Lemon olive dressing (recipe follows)
Lemon Olive Dressing Ingredients:
2 teaspoon Garlic (minced)
2 teaspoon Shallots (minced)
3 Tablespoons Fresh lemon juice
1 cup Extra virgin olive oil
2 teaspoon Salt
½ teaspoon Ground black pepper
1 Tablespoon Italian parsley (chopped)
1 Tablespoon Oregano (chopped)
Method for Lemon Olive Dressing:
Place the shallots, garlic, parsley, oregano and lemon juice in a bowl and whisk in the extra virgin olive oil. Season with salt and pepper.
Salad Assembly:
Brush the tuna loin with extra virgin olive oil and rub with the spices. Sear the tuna in a hot sauté pan on all sides; it should be still rare on the inside. Allow the tuna to cool to room temperature and cut into 1/8 inch slices. In a large bowl, mix together the haricot vert, fingerling potatoes, Kalamata olives, cherry tomatoes, baby arugula and lemon olive dressing. Season with salt and pepper and arrange in the center of each plate. Place three slices of tuna around each plate. Garnish each with sliced watermelon radish, julienne of cured. Meyer lemons and two halves of quail eggs.
Serves 6
