Best Bigeye Tuna With Red Currant And Apple Vinaigrette And Snap Peas Recipes

BIGEYE TUNA WITH RED CURRANT AND APPLE VINAIGRETTE AND SNAP PEAS

Steps:

• Combine the ingredients for the snap pea salad. Allow the salad to marinate for about half an hour in the refrigerator.
• Purée the currants through a fine sieve. Discard solids and reserve liquids.
• Peel the apple and juice it in a juicer, or substitute fresh apple cider.
• Combine the currant purée with the apple juice, and slowly whisk in the olive oil. When the oil is incorporated, season with salt, white pepper, and a few drops of porcini oil. (Use porcini oil sparingly, as too much will dominate the other flavors.) Cover and reserve in refrigerator.
• Using a very sharp knife, slice the tuna against the grain into 1/8-inch-thick slices. Sprinkle with sea salt and freshly ground pepper. Drizzle with extra virgin olive oil.
• To serve, lay the slices of fish over some of the pea salad and brush with the red apple vinaigrette. Garnish with the most delicate white leaves of frisée and a few sprigs of micro red radish.
• *You can substitute 1/2 cup fresh apple cider plus 1 teaspoon lemon juice.

TUNA TARTAR WITH RED APPLE VINAIGRETTE

Steps:

• Prepare the vinaigrette; Feed apple through a juicer. Stir in vitamin C powder. Using a spatula or plastic bowl scraper, push currants through a tamis, a very fine mesh strainer. Combine currant puree and 3 tablespoons apple juice in a medium bowl. Gradually whisk in olive oil until emulsified; season with salt and pepper. Whisk in porcini oil. Vinaigrette can be stored, refrigerated in an airtight container, up to 1 week.
• Prepare the tuna tartare; Season tuna with salt and pepper. Divide between 2 plates. Drizzle with olive oil; lightly sprinkle vinaigrette on top. Garnish with frisee and radish. Serve immediately.

TUNA, SNAP PEAS, BELL PEPPER & PASTA RIBBONS

Steps:

• Note * no boil noodles are cooked and used for texture in this salad.
• Bring 8 Cups of water and salt to boil in a large pot, add the broken noodles, cover, lower heat and cook gently for 5 minutes.
• Add the trimmed sugar snap peas to the pot, cover and cook 2- 3 minutes, until the peas are tender and the noodles are firm tender.
• Drain off the water from the pot, put the noodles and sugar snap peas into a serving bowl, add the bell pepper, lemon juice and undrained tuna, toss to mix all. Season with fresh black pepper and salt if desired. Serve immediately.