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Torched Tuna with Local Radish & Raw Pea Salad, Basil, Lemon, & Anchovy Vinaigrette
3oz Ahi or Yellow fin Tuna, Sushi Grade, Very Fresh
½ c finely shaved radishes
.5c fresh Peas, shucked & rinsed
3ea scallions, sliced thin
.5c packed basil leaves
.25c parsley leaves, rough choopped
2ea garlic cloves
2ea lemon juice
6ea anchovy fillets
6ea toasted baguette slices
6ea mint leaves, chiffonade
Begin by making your vinaigrette. Combine all vinaigrette ingredients except oil in your blender. While the mix is buzzing quickly slowly drizzle in your olive oil. Taste. Adjust your salt and pepper.
Prep your salad components, quarter your radishes, shuck your peas, slice your scallions place in a bowl. Season with salt & pepper and a few tables spoons of your vinaigrette. Set Aside.
Season your tuna and slice into bite size medallions. Place on a metal sheetpan. Carefully light your torch and lightly torch the top of your tuna pieces. Don’t go crazy with the torch (as tempting as it might be). Arrange your salad on a plate top with tuna slices, chiffonade your mint leaves, sprinkle across top and break a few crackers and crumble on top. Drizzle with evoo and some cracked pepper…