Post by marlaoh on Oct 4, 2002 5:55:41 GMT -6
Sweet Pepper Ahi Tuna Salad
Presented by Ty Fredrickson
1 8 ounce piece Ahi tuna filet
1/2 tablespoon kosher salt
1 tablespoon fresh, cracked black pepper
1 sweet red pepper, whole
1/4 cup olive oil
2 tablespoons balsamic vinegar
4 cups mixed baby greens
4 pieces blanched asparagus
2 hard cooked eggs, peeled & sliced
1 tablespoon capers
2 tablespoons red onion, chopped
Combine salt and pepper, place on a plate and dredge tuna filet until coated. Place filet on oven rack 2" underneath broiler and cook 1 1/2 minutes per side. Remove and chill.
Underneath the same broiler, cut the red pepper in half and place under the boiler skin-side up. Blister until black, approx one to 1 1/2 minutes. Put pepper in airtight container for 2 minutes. After 2 minutes, remove pepper from container and peel charred skin from pepper. Remove ribs and seeds and place in food processor with olive oil, balsamic vinegar, and capers. Puree.
Place field greens in a salad bowl, slice tuna horizontally into 1/4" slices and place on top field greens. Garnish with asparagus and peeled, sliced eggs. Pour dressing over tuna, garnish with chopped red onions. Serves 2.
Presented by Ty Fredrickson
1 8 ounce piece Ahi tuna filet
1/2 tablespoon kosher salt
1 tablespoon fresh, cracked black pepper
1 sweet red pepper, whole
1/4 cup olive oil
2 tablespoons balsamic vinegar
4 cups mixed baby greens
4 pieces blanched asparagus
2 hard cooked eggs, peeled & sliced
1 tablespoon capers
2 tablespoons red onion, chopped
Combine salt and pepper, place on a plate and dredge tuna filet until coated. Place filet on oven rack 2" underneath broiler and cook 1 1/2 minutes per side. Remove and chill.
Underneath the same broiler, cut the red pepper in half and place under the boiler skin-side up. Blister until black, approx one to 1 1/2 minutes. Put pepper in airtight container for 2 minutes. After 2 minutes, remove pepper from container and peel charred skin from pepper. Remove ribs and seeds and place in food processor with olive oil, balsamic vinegar, and capers. Puree.
Place field greens in a salad bowl, slice tuna horizontally into 1/4" slices and place on top field greens. Garnish with asparagus and peeled, sliced eggs. Pour dressing over tuna, garnish with chopped red onions. Serves 2.