BIGEYE TUNA WITH RED CURRANT AND APPLE VINAIGRETTE AND SNAP PEAS
Provided by Shea Gallante
Yield Makes 4 servings
Number Of Ingredients 14
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.
CURRANT-APPLE VINAIGRETTE
Provided by Rozanne Gold
Categories condiments, sauces and gravies
Time 10m
Yield 1 cup
Number Of Ingredients 5
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
CURRANT-APPLE-CRANBERRY CHUTNEY
Provided by Food Network Kitchen
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Stir together the jam, vinegar, butter, ginger, cinnamon stick, shallot and 1/2 teaspoon salt in a large microwave-safe bowl. Cover and heat on High for 2 minutes. Carefully uncover, add the apples and cranberries and stir until coated. Re-cover, and heat on High until the apples are very soft and lose their shape, about 10 minutes. Vent and set aside for 10 minutes. Stir in the parsley.
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