Ingredients

  • FOR THE AHI
  • 1 ½ lb. Ahi (sashimi grade) 1 ½ inch square loin pieces
  • 1 teaspoon Coarse kosher salt
  • 1 teaspoon Black pepper, freshly ground

  • 2 Tablespoon Olive oil

  • FOR THE VINAIGRETTE

  • 1oz Asparagus, thinly sliced
  • 1oz Haricot Verts, thinly sliced
  • 1oz Yellow Wax Bean, thinly sliced
  • 1oz Zucchini, small diced
  • 1oz Yellow Zucchini, small diced
  • 1oz 3 bunches of small radishes (about 24), trimmed
  • 1oz Carrots, small diced
  • 1oz Cucumber, small diced
  • 1oz Cauliflower, small florets
  • ¼ cup Sherry wine vinegar
  • ½ cup Extra virgin olive oil -1tablespoon Shallot, minced
  • 1teaspoon Tarragon, minced
  • 1teaspoon Chives, minced
  • 1teaspoon Parsley, minced -1teaspoon Fresh garlic,minced
  • Salt and pepper to taste

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Seared Rare Ahi with Fresh Vegetable Vinaigrette

Chef Tin

Directions

For the Ahi Mix together kosher salt and black pepper. Coat all sides of tuna. Heat olive oil in medium sauté pan over high heat. Sear tuna on all sides leaving center rare. Slice ½ inch thick. Reserve warm.

For the Vinaigrette In a small bowl, whisk together the shallot, vinegar, oil, chives, parsley, garlic, tarragon, season with salt and pepper. Next add all remaining ingredients and mix well. Season to taste.