Ingredients
tuna marinade:
1 cup soy sauce
1/2 cup bourbon
1/2 cup brown sugar
1 pound of tuna filet, long and narrow, your fish monger can cut this for you
1 Pound Field Greens
1/2 pound baby new potatoes
1/4 pound haricot vertes
12 caper berries
8 pieces baby corn in vinegar
12 nicoise olives
8 grape tomatoes
4 quail eggs - canned
dressing:
1/2 teaspoon sugar
2 tsp soy sauce
2 TBSP rice vinegar
2 TBSP sesame oil
1/4 cup vegetable oil
2 tsp black sesame seeds toasted lightly and cooled, do not over toast - you can’t tell if they are burnt
Preparation
Whisk marinade together and marinate tuna for 2 hours. Heat saute pan and sear tuna on all sides leaving the middle rare. chill tuna until cold. boil potatoes until tender. chill. arrange on plate: greens thinly slice tuna and shingle on greens
artisticly arrange potatoes, beans, olives, tomatoes, caper berries and baby corn
in a blender combine dressing ingredients and drizzle over salad right before serving
all parts of the recipe can be prepared ahead of time. Assemble the salad without the dressing and refrigerate. When ready to serve, pull out of the fridge and drizzle with the dressing. Enjoy.
