Pan Seared Tuna with Citrus-Herb Vinaigrette

Name: Pan Seared Tuna with Citrus-Herb Vinaigrette
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 680 grams fillets ahi (yellowfin) tuna steaks, sushi-grade if possible; 16 baby carrots, greens trimmed to 1/4-inch; 16 grape or cherry tomatoes, halved; 237 milliliters chervil sprigs; 1 teaspoon Dijon mustard; 2 teaspoons chopped fresh dill; 1 Tbsp chopped fresh parsley; 2 teaspoons fresh thyme; 2 teaspoons minced ginger; 48 haricots verts (thin, French green beans), trimmed; 1 Tbsp honey; 16 Nicoise, Gaeta, or Kalamata olives, pitted and halved; 4 servings Kosher salt and fresh cracked pepper to taste; 1 Tbsp fresh lemon juice; 2 teaspoons fresh lime juice; 177 milliliters olive oil; 2 Tbsps fresh orange juice; 1 red onion, thinly sliced; 0 teaspoons red pepper flakes; 2 Tbsps red wine vinegar; 1 jalapeno or serrano chili pepper, seeded and chopped; 1 shallot, chopped; 2 teaspoons soy sauce

Pan Seared Tuna with Citrus-Herb Vinaigrette is a gluten free, dairy free, and pescatarian recipe with 4 servings. This recipe covers 45% of your daily requirements of vitamins and minerals. This main course has 730 calories, 44g of protein, and 52g of fat per serving. If you have orange juice, ginger, cherry tomatoes, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Stir together 1/2 cup olive oil, 1 tablespoon parsley, and red pepper flakes. Toss tuna with marinade, and set aside to marinate for 30 minutes.

Ingredients you will need

Red Pepper Flakes

Olive Oil

Marinade

Parsley

Tuna

Pour vinegar, orange juice, lemon juice, lime juice, and soy sauce into the bowl of a blender.

Ingredients you will need

Orange Juice

Lemon Juice

Lime Juice

Soy Sauce

Vinegar

Equipment you will use

Blender

Bowl

Add shallot, 1 tablespoon parsley, thyme, dill, honey, Dijon mustard, jalapeno, and ginger. Blend on high until smooth, then add 3/4 cups olive oil in a slow, steady stream with the blender running. Season to taste with salt and pepper, and set aside.

Ingredients you will need

Salt And Pepper

Dijon Mustard

Olive Oil

Jalapeno Pepper

Parsley

Shallot

Ginger

Honey

Thyme

Dill

Equipment you will use

Blender

Bring a large pot of salted water to a boil over high heat. Fill another large container with half ice, half cold water, and set aside.

Ingredients you will need

Water

Ice

Equipment you will use

Pot

Add the haricots verts to the boiling water, and cook until just tender, 35 to 40 seconds.

Ingredients you will need

Haricots Verts

Water

Remove from the water, and immediately plunge into the ice water to cool. Next, blanch the carrots until just tender, about 1 1/2 minutes; chill in ice water until cold.

Ingredients you will need

Water

Carrot

When the vegetables are cold, remove from the ice water and pat dry.

Ingredients you will need

Vegetable

Water

Place into a large bowl, and toss with the halved tomatoes, olives, onion, and chervil; set aside.

Ingredients you will need

Tomato

Chervil

Olives

Onion

Equipment you will use

Bowl

Heat a heavy-bottomed skillet over high heat until very hot.

Equipment you will use

Frying Pan

Remove tuna steaks from marinade, and wipe off excess marinade. Season the tuna to taste with salt and pepper, then sear in hot skillet to desired doneness, about 1 minute per side for rare.

Ingredients you will need

Salt And Pepper

Tuna Steak

Marinade

Tuna

Equipment you will use

Frying Pan

To assemble, toss the vegetable salad with enough dressing to lightly coat. Divide the salad among 4 plates, and place a seared tuna steak on top of each.

Ingredients you will need

Tuna Steak

Vegetable

Drizzle with additional dressing to serve.

Equipment

Recommended wine: Merlot, Pinot Noir, Rose Wine

Merlot, Pinot Noir, and rosé Wine are great choices for Tuna. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. The Raymond R Collection Merlot with a 4.1 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.