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cooking class with Chef Todd English
Seared Tuna Salad
Makes 2-3 servings
Makes 2-3 servings
Ingredients
8 oz. Sushi grade tuna
1 TBS. Extra virgin olive oil
2 large handfuls arugula
1 each avocado diced
3 each hard-boiled eggs, quartered
½ Lb. Blanched green beans, quartered
1 each red onion shaved
1 TBS. Capers
½ cup cracked olives, pits removed and minced
½ cup extra virgin olive oil
Juice of 1 lemon
Salt and pepper
Preparation
1. Season tuna with salt and pepper. Place the seasoned tuna in a hot sauté pan with the tablespoon of extra virgin olive oil, and cook for about 3 minutes on each side for rare. Remove the tuna from the pan and cut into large chunks and set aside.
2. Place the arugula, avocado, capers, shaved red onion, beans, eggs, and olives in a bowl and mix well.
3. Add in the lemon juice and about ½ cup olive oil. Season with salt and pepper and mix again.
1. Season tuna with salt and pepper. Place the seasoned tuna in a hot sauté pan with the tablespoon of extra virgin olive oil, and cook for about 3 minutes on each side for rare. Remove the tuna from the pan and cut into large chunks and set aside.
2. Place the arugula, avocado, capers, shaved red onion, beans, eggs, and olives in a bowl and mix well.
3. Add in the lemon juice and about ½ cup olive oil. Season with salt and pepper and mix again.
Presentation
To serve, place the mixture in a large bowl and arrange the tuna chunks on the top.
To serve, place the mixture in a large bowl and arrange the tuna chunks on the top.
More recipes from Todd English
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