Blackened Tuna and Micro Green Salad
Blackened Tuna and Micro Green Salad
Directions
- In a sauté pan over high heat, add olive oil.
- Coat the tuna steaks with 1/4 cup blackening seasoning mix. Now add tuna to pan and cook for 1-2 minutes per side. Refrigerate for 30 minutes before service.
- Slice the tuna against the grain for plating.
- Toss micro greens with 2oz sesame vinaigrette. Place greens in center of plate and then fan the tuna slices around it. Now fan out bell pepper slices on plate. Place pickled ginger in center of greens. Then sprinkle plate with black sesame seeds.
Ingredients
- 1/4 cup ginger, pickled
- 2 cup microgreens, lambs ear and bulls blood
- 1/4 cup Piancone® Oil, Olive
- 1/4 cup sesame seeds, black
- 2 8 oz tuna, steak(s), sushi grade steaks
- 1 Peak Fresh Produce® Pepper(s), Yellow Bell, julienned
Blackening Seasoning
Directions
In a mixing bowl combine all of the ingredients and store in an air tight container at room temperature.Ingredients
- 2 tbsps basil leaves
- 1/4 cup black pepper, ground
- 1/2 tsp cayenne pepper, ground
- 1/4 cup garlic, powder
- 1/4 cup Burst™ Spices Lemon Pepper Seasoning
- 1/4 cup onion, powder
- 2 tbsps oregano
- 1 cup paprika
- 1/4 cup salt, kosher
- 2 tbsps thyme, dry
Sesame Vinaigrette
Directions
- Add garlic, ginger, yolk, salt, pepper and vinegar into a food processor and run on low.
- Slowly drizzle in sesame oil then drizzle in olive oil.
- Refrigerate until needed.
Ingredients
- 1/4 tsp Roma® Black Pepper, Ground
- 2 tbsp Peak Fresh Produce® Cilantro, minced
- 1 egg, yolk(s)
- 1/4 tsp garlic, clove(s), minced
- 1 tbsp ginger, fresh
- 1 cup Piancone® Oil, Olive
- 1/2 cup rice wine vinegar
- 1/4 tsp salt, kosher
- 1/4 cup oil, sesame