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| Ingredients: 1 tablespoon Dijon mustard 2 tablespoon sherry vinegar fine sea salt and freshly ground white pepper 6 tablespoons extra virgin olive oil The Spring Vegetables and Tuna: ½ pound haricorts verts 1 yellow bell pepper, cut into 22-inch by ¼-inch julienne strips 1 red bell pepper, cut into 2-inch by ¼-inch julienne strips 6 red grape tomatoes, halved 6 yellow pear tomatoes, halved fine sea salt and freshly ground white pepper 2 (8-ounce) tuna steaks (about 4-inches by 3 ½-inches by 1-inch thick) 4 tablespoons extra virgin olive oil 1 tablespoon picked thyme leaves 2 tablespoon basil julienne 2 tablespoons sliced chives 1/2 lemon 6 basil tops |
Directions 1. Whisk together Dijon mustard and sherry vinegar. Season to taste with salt and pepper and slowly drizzle in the olive oil until fully incorporated. 2. Bring a small pot of water to a boil and salt generously. Blanch the haricots verts until crisp tender, about 5 minutes. Plunge the haricots verts into an ice- water bath to stop cooking. Drain and reserve. 3. For the tuna, cut each steak horizontally into 3 equal slices. Place two nonstick pans over high heat; when pans are hot, brush tuna on one side, using 1 teaspoon olive oil per tuna slice. Season generously with salt and pepper and sprinkle one side with thyme leaves. Sear the tuna, oiled side down until nicely browned, but still rare, about 30 seconds. Remove from the pan. 4. To serve, place the vegetables in a bowl and season with salt and pepper. Toss with enough vinaigrette to coat and divide evenly around six plates. Brush the rare side of tuna with remaining olive oil, season with salt and pepper and sprinkle with basil julienne and chives. Place a tuna in the center of each plate. Squeeze lemon juice over the tuna and garnish each with a basil top. Serve immediately. Enjoy! |
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