Saturday, January 14, 2012

Yellowfin Tuna Salad

On today's episode we are gonna play with another sustainable seafood jewel, Yellowfin Tuna.


Here I decided to make a version of a classic salad.  Nicoise Salad generally consisting of tuna on a bed of assorted veggies and finished with anchovies.

When serving guests I enjoy keeping them guessing and surprising them.  Who wants to be bored to tears by the same old crap.  So, there are many components I wanted to keep in my version, just present them a bit differently.

Yellowfin Tuna
  • Remove the fish 40 minutes prior to cooking from fridge.  Allow to come to room temp.
  • Remove as much moisture from the fish as possible, by blotting with paper towels.
  • Heavy bottom pan or cast iron over high heat.
  • Good quality blended oil raises the smoking point and withstands high heat.
  • Season at the last moment before cooking.
  • Do not overcook. 1 minute per side max.
  • If slicing, you need a really sharp knife, or it will crumble on you.
Tomato
  • Did not want to use tomato but wanted something acidic to pair with the tuna.  A blend of sriracha & sweet Thai chili sauce did the trick.
Red Onion
  • Pickled in sugar, water, vinegar and spices.
Egg
  • Serving it softly scrambled gives the dish a silky smooth creamy texture.
Black Olive Puree
  • My favorite part.  A mixture of high-quality olive oil, Italian black olives, minced garlic, anchovie fillets and brown sugar blended together.  Adds a ton of flavor.
Arugula & Mint
  • The actual "salad" portion of course.  Love the combo of arugula and mint.
Enjoy...

That's it for now...till we exchange a few words again...Peace!

7 comments:

  1. One of my favorite salads! Nicely done and looks delicious.

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  2. A terrific deconstruction, the black olive puree is such a creative component!

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  3. That is wonderful. My mom used to make a tuna egg salad... she would not know what to think of this! I love rare tuna so much and the soft scramble of the egg would be a perfect counterpoint to the fish... love the siracha element too. Brilliant.

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  4. I hoope that one day I will be able to sit at your table and taste one of your creations. Hey will be in Florida on the 29th..LOL

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  5. A marvelous deconstructed tuna salad, Lazaro. Each individual flavor will come shining through...so elegant.

    Playing catch-up here with your posts and I wanted to comment on your New Years's post. People like you, Natasha and Deana (and a few others) are brilliant chefs. Innovative, and where possible, sustainable and organic, just as advertised. I love it and enjoy reading and learning.
    Then there are old fashioned home chefs (old being a key word for me) who learned from their mothers and grandmothers and just plain love to cook, love to see what others are cooking, read new cookbooks, find marvelous recipes in old cookbooks, blog the recipes and enjoy the comments. I am not a particularly innovative cook, but love being in my kitchen and sharing the results with friends. Blog and otherwise.
    We can all share this amazing world of the internet and take away whatever pleases us. I have enjoyed getting to know you and am crazy about your sense of humor and your food. Of course, being from South Florida is a big plus too.

    (Which reminds me...a chef on St. Lucia asked if I had ever been to Sugarcane...a restaurant in Miami. He raved about it. Wondered if you had been there and if it's worth the trip down for us?)

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  6. Now that is a Nicoise salad...gorgeously prepared!

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  7. Wow I love yellow fin tuna! Great work again with the food styling you have great talent

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