Yellowfin Tuna Salad with Tomato Stack |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
16 slices of sashimi yellowfin tuna |
6 tomatoes of different variety |
15 french green beans, blanched |
1 small red onion, shaved |
1 bunch of chives, cut into 1/2-inch sticks |
3 anchovy fillets |
1 ounce roasted garlic |
2 tablespoons of dijon mustard |
1/2 cup of red wine vinegar |
1/2 cup of extra virgin olive oil |
2 tablespoons of capers |
Directions:
1. For the vinaigrette:
2. Puree anchovy, garlic, mustard, and caper and red wine vinegar. Slowly emulsify with olive oil. Season with salt and pepper.
3. For the salad:
4. Slice different tomato varieties 1/4-inch thick and place in a mixing bowl. Season with salt and pepper. Marinate with nicoise vinaigrette, then toss with green beans, red onions, and chives. Arrange tomatoes into a stack layered with green beans and onions and place in center of 4 serving plates. Garnish each stack with 4 slices of tuna. Season with salt and pepper and drizzle vinaigrette. Garnish with fresh chives.
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