Macy's Culinary Council Chef French and Japanese specialty
Seared Tuna Salad with Baby Frisee, Mache and Endive, and Sweet Onion-Yuzu Dressing
Serves 4
Ingredients:
8 ounces sashimi-quality tuna loin
1 teaspoon olive oil
Garlic Chips:
2 cups olive oil
1/4 cup very thinly sliced garlic
salt
Dressing:
1/4 cup yuzu juice or 2 tablespoons each freshly squeezed lemon and lime juice
1 tablespoon grapeseed oil
2 tablespoons grated onion
1 teaspoon very finely grated ginger
1/2 teaspoon very finely grated garlic
3 tablespoons soy sauce
1/4 cup sugar
1 drop sesame oil
Freshly ground black pepper
Salad:
1 cup mache
1 cup baby frisee
1 cup endive, cut into 1-inch lengths
1/2 cup sliced pink radish (1/8 inch thick)
1/8 cup julienned fresh ginger
1/8 cup chives, cut into 2-inch lengths
Slice the tuna into twenty 2 ½-inch-wide, 1-inch-long and 1/8-inch-thick slices. Place a nonstick sauté pan over high heat and add the oil. A few at a time, add the tuna pieces and sear quickly for just 5 seconds on each side. Transfer to the refrigerator until ready to serve.
To prepare Garlic Chips: Heat the oil in a small saucepan over medium-high heat until it reaches 300 F. Add the garlic and cook for 5-6 minutes, until golden brown. Transfer to paper towels to drain and sprinkle lightly with salt.
To prepare the Dressing: Combine all the ingredients in a bowl and whisk well. The dressing can be refrigerated for up to 1 week.
Toss the mache, frisee, endive and radish together in a bowl. To serve, place about 1 cup of the mixed greens on the left side of a large, rectangular plate. Lay 5 slices of the tuna side by side to the right of the greens. Scatter the ginger and chives over the tuna and top each slice with 1 garlic chip. Finish by drizzling 2 tablespoons of the dressing on the greens and tuna slices. Serve Chilled.
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