Mediterranean Tuna Salad

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Mediterranean tuna salad is a lot easier to make than you might be thinking. Make Mediterranean tuna salad with help from an executive chef in this free video clip.

Part of the Video Series: Diverse Recipes
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Video Transcript

Hi, I'm Michael Ferraro, executive chef at Delicatessen in New York City, and today I'm going to show you how to make the perfect Mediterranean tuna salad. What I'm going to do I'm going to walk you through our ingredients first. Here we have some grade A yellow fin tuna, some herring caviar that's been blanched in salted water, some thinly shaved red onion, a half a hard boiled egg, boiled fingerling potatoes that have been tossed in extra virgin olive oil, Dijon mustard and sherry vinegar, Nicoise olives, a little bit of baby arugula, sherry vinegar. We have some roasted Roma tomatoes, feta cheese, whole grain mustard, extra virgin olive oil, shallot, salt and pepper. So for step one what I'm going to do with our tuna since I'm going to serve it sliced, a trick that I like to do to have a perfect slice on the tuna, is that I'm going to go ahead and slice it when it's raw into four slices, hold it back together there. On the stove I have a grill pan preheating over high heat. To prepare the tuna before it goes onto the grill I'm going to drizzle it with olive oil, season all sides with salt and pepper. So you want to toss that around to make sure that the tuna is coated all the way around. Now how I'm going to cook the tuna is very similar to if it were tataki. So basically just sear the outside on the grill. I want to go ahead and keep the tuna still very rare, go ahead and flip the tuna. So it's about 45 seconds on each side. I created a little crosshatch here on the tuna. I'm going to go ahead and cook the ends. Like I said this is very similar to tataki style tuna. We're just basically rolling it on the grill. So for our vinaigrette for this salad it's very very simple. What I'm going to do is start with some of our whole grain mustard. I'm going to add some sherry vinegar, some lemon juice, a little bit of minced shallot, go ahead and add that into the bowl and I'm going to drizzle in some extra virgin olive oil, some salt and black pepper. So for the assembly of the dish what I'm going to do is I'm going to take some of that baby arugula, some of the thinly sliced red onion, the herring caviar, the Nicoise olives, drizzle a little bit of our vinaigrette in there, a touch of salt, black pepper. I'm going to add a touch more lemon juice here, just a few drops, go ahead and mix that up. Then what I want to do here is I'm going to add this salad to the bed of the plate, just like that. Now I'm going to add some of these roasted and marinated Roma tomatoes. This is something you can do yourself, just split Roma tomatoes, some oregano, some garlic shallot, a good olive oil, salt and pepper and just roast them slowly in the oven or this is a product that you can buy. There's very nice marinated roasted tomatoes out on the market. I'm going to crumble just a little bit of our feta cheese over that. I'm going to put just a couple pieces of our potatoes around. Then I'm going to, since our tuna was pre-sliced, you can see that we have that perfect slice there. Now I'm going to go ahead and stack the tuna right in the center. I'm going to drizzle the tuna with a little bit of olive oil and a little bit of our vinaigrette. I'm going to go ahead and put a round dish and we'll finish it with our egg and how simple is that? I'm Michael Ferraro at Delicatessen in New York City and I've just showed you the perfect Mediterranean salad, very light and simple. Thank you for watching.

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