| __****Serves 4 (as an appetizer)****1 yellowfin tuna (extremely fresh, bloodline removed, center cut) 1 cup English peas, blanched 8 large asparagus, blanched and sliced on a bias very thinly 4 cloves garlic, sliced very thinly 1 cup EVOO 1/8-cup white wine juice of 1 lemon De Arbol chiles or Thai chiles, to taste 1/8-cup petite mint leaves****For the Tuna Paillard: Cut the tuna into 4 even slices, each weighing 4 ounces; season with salt and pepper, coat with olive oil and place on a very hot grill; cook for less than a minute or until the tuna is only half-cooked, but do not flip! You want the tuna to be half-cooked, leaving the top of the tuna rare, Place grilled side down on a warm plate.For the Toasted Garlic Sauce: Place garlic and EVOO in a cold sauté pan on medium high, constantly shaking the pan; when the garlic starts to brown, add the chiles and slowly add the white wine, asparagus, English peas and lemon juice; season and spoon the warm asparagus vinaigrette on top of the tuna. Garnish with a tablespoon of whole-grain mustard, some toasted bread crumbs and the mint. Serve immediately. |
Recipe Archive * Wild Striped Bass Ceviche with Florida Orange, Jicama, Avocado and Jalapeño * Grilled Mahi-Mahi Skewers with Tomato-Ginger Chutney and Fried Chickpeas * Cobia Poached in Lemongrass, Coconut and Lime|
_**
**_
Advertisement
