Bigeye Tuna With Red Currant And Apple Vinaigrette And Snap Peas Food

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TUNA TARTAR WITH RED APPLE VINAIGRETTE



Tuna Tartar with Red Apple Vinaigrette image

Provided by Martha Stewart

Categories     Seafood Recipes

Yield Serves 2

Number Of Ingredients 10

1 green apple, chopped
Pinch of vitamin C powder
1 pint fresh red currants
1/4 cup best-quality extra-virgin olive oil, plus more for garnish
Sea salt and freshly ground white pepper
2 to 3 drops white porcini oil
4 ounces sushi-grade tuna, sliced 1/8-inch thick
Sea salt and freshly ground black pepper
1/4 ounces white frisee leaves
1/4 ounce purple micro radish, thinly sliced

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.

CURRANT-APPLE VINAIGRETTE



Currant-Apple Vinaigrette image

Provided by Rozanne Gold

Categories     condiments, sauces and gravies

Time 10m

Yield 1 cup

Number Of Ingredients 5

1/2 pint fresh red currants
1 large green apple, peeled
1/4 cup extra virgin olive oil
Salt and freshly ground white pepper to taste
Few drops porcini oil

Steps:

  • Press currants through a fine sieve. Juice apple with a fresh-juice extractor. (If you do not have a juice extractor, you may substitute 1/4 cup fresh apple cider and a drop of lemon juice.)
  • Combine currants with apple juice and slowly whisk in olive oil. Season with salt and white pepper, and add just a few drops of porcini oil. Serve over tuna or pork chops.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 23 grams, Carbohydrate 22 grams, Fat 27 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 433 milligrams, Sugar 14 grams, TransFat 0 grams

BIGEYE TUNA WITH RED CURRANT AND APPLE VINAIGRETTE AND SNAP PEAS



Bigeye Tuna with Red Currant and Apple Vinaigrette and Snap Peas image

Provided by Shea Gallante

Yield Makes 4 servings

Number Of Ingredients 14

1/4 cup sugar snap peas, julienne
1 tablespoon black olive tapenade
1 teaspoon shallots, minced
1 teaspoon aged balsamic vinegar
1 teaspoon extra virgin olive oil
1 teaspoon parsley, chopped
1 pint red currants
1 green apple*
1/4 cup good-quality extra virgin olive oil
Salt and freshly ground white pepper to taste
4 ounces sashimi-quality bigeye tuna
Sea salt (Maldon, sel gris, or fleur de sel)
1/4 ounces white frisée
1/4 ounces purple micro radish (or other micro greens)

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.

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