Seared tuna and spinach salad with warm pancetta dressing

1 Servings

Ingredients

Quantity Ingredient
6 Whole shallots
Salt and pepper
1 cup Port wine
3 tablespoons Olive oil,; in all
8 ounces Pancetta,; small dice
1 Bay leaf
2 tablespoons Pommace oil
1 tablespoon Rice wine vinegar
1 teaspoon Minced garlic
1 tablespoon Roughly chopped flat leaf parsley
½ pounds Haricot verte,; cleaned and blanched
4 (4-ounce) tuna loins
¼ cup Cracked black pepper
1 (10-ounce) bag of spinach,; cleaned and stemmed.
1 tablespoon Chopped parsley
Edible flowers
Sprouts

Directions

Preheat the oven to 400 degrees. Season the whole shallots with salt and pepper. Place the shallots in a small shallow baking pan and cover with the port wine. Roast for about 10-15 minutes or until the shallots are golden brown. Remove from the oven. Remove the shallots from the liquids and set aside, reserving the liquid.

In a saut_ pan, heat 1 tablespoon olive oil. When the oil is hot, slowly render the pancetta with the bay leaf, until crispy, about 10 minutes. Pour the render pancetta, along with the fat, in a small mixing bowl, whisk in the pommace oil, rice wine vinegar, reserved liquid from the shallots, the roasted shallots, garlic, parsley, and haricot verte. Season the dressing with salt and pepper. Set the dressing aside, in a warm area on the stove.

Season the tuna with salt and cracked black pepper. In a saut_ pan, heat the remaining 2 tablespoon olive oil. When the oil is hot, sear the tuna for 2-3 minutes on each side for rare. In a mixing bowl, toss the spinach with the dressing. Season with salt and pepper. Mound the greens in the center of the plate. Slice the tuna loin in half and arrange the tuna against the greens. Garnish with parsley, edible flowers and sprouts.

Yield: 4 servings

Recipe By :ESSENCE OF EMERIL SHOW #EE2420 Posted to MC-Recipe Digest V1 #285 Date: Fri, 8 Nov 1996 08:04:37 -0500 From: Meg Antczak <meginny@...>

Related recipes