Healthy & Easy Tuna Recipe

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Not all tuna recipes need to be endlessly complicated. Learn about tuna recipes that are both healthy and easy with help from an experienced chef in this free video clip.

Part of the Video Series: Gourmet Recipes
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Video Transcript

Hello, my name is Justin Everett and I'm Executive Chef of Cavallo Point Resort and Murray Circle Restaurant in Sausalito, California. Today, I'll be demonstrating a seared, rare tuna salad. For this particular dish, we like to start with a nice beautiful loin out piece of yellow fin tuna. We then want to season the tuna very well with salt, plenty of salt and lots of pepper as well. Once it's seasoned well, we'll then take a black cast iron pan and sear. I like to use a cast iron steel pan to get nice caramelization in color on the fish. So, we'll start with a nice smoking hot pan, quite a little bit of rice bran oil and then, very gently lay our fish inside the pan. You just want to get a nice caramelization in color on each side. You want to be careful not to overcook it on these ends, you want it to be nice and red on the inside of the fish. Once it's done being seared and then remove it from the pan. While our tuna is chilling in the refrigerator, we can go ahead and start plating our, start assembling our salad. We'll start with some fresh, some blanched green beans, some of nisua loafs, some nice cherry tomatoes. This is potato confit, you can use roasted potatoes. Here at the restaurant we like to use fingerling potatoes gently cooked in a little bit of olive oil. Few capers, some herbs, fines herbes, some shallot. To finish the salad, we want to add a little bit of mixed lettuces just for color and a little extra height. And then finally, little bit of cream freshened cabernet vinegar just to dress. After the tuna has been chilling in the refrigerator for about an hour or so, it should be ready to slice. Just take a nice sharp knife and carve the loin So, to finish and assemble our salad, we'll take our dressed greens, they're beautiful vegetables, just place those right on the plate and you can put your tuna right, right on top. To garnish this plate, we like to add some hard boiled egg wedges, a little bit of fine olive oil on top of the fish, some fine sea salt and a little bit of chives. And that's our tuna, seared tuna salad.

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