| Servings |
salad
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Ingredients
salt and pepper, to taste
Wine Pairing
Instructions
HEAT skillet to medium high heat with olive oil and sear both sides of ahi tuna.
REMOVE from heat and sprinkle with salt and pepper to taste.
PLACE french green beans in a pot and cover with water. Add salt and bring to a boil. Cook until green beans are just crisp. Place in a cold water bath.
PLACE potatoes in a pot and cover with water. Add 1 tbsp of salt and bring to a boil. Cook until potatoes are tender. Place in a cold water bath.
WHILE the potatoes are cooking add 1 oz olive oil and 1 oz balsamic vinegar in a small mixing bowl and whisk to make the dressing.
PLACE all remaining ingredients in a mixing bowl and toss with balsamic vinaigrette.
PLACE salad in large bowl then add the sliced seared ahi tuna, fingerling potatoes and green beans.
GARNISH with quail eggs and serve.
|
Ingredients
salt and pepper, to taste
Wine Pairing
|
Instructions
HEAT skillet to medium high heat with olive oil and sear both sides of ahi tuna.
REMOVE from heat and sprinkle with salt and pepper to taste.
PLACE french green beans in a pot and cover with water. Add salt and bring to a boil. Cook until green beans are just crisp. Place in a cold water bath.
PLACE potatoes in a pot and cover with water. Add 1 tbsp of salt and bring to a boil. Cook until potatoes are tender. Place in a cold water bath.
WHILE the potatoes are cooking add 1 oz olive oil and 1 oz balsamic vinegar in a small mixing bowl and whisk to make the dressing.
PLACE all remaining ingredients in a mixing bowl and toss with balsamic vinaigrette.
PLACE salad in large bowl then add the sliced seared ahi tuna, fingerling potatoes and green beans.
GARNISH with quail eggs and serve.
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