Seared Herb de Provence crusted Tuna Salad with Avocado, Oranges and Heirloom Tomatoes
After a long week of eating way too much with the holiday and grilling out, I wanted to make something that was super light, and healthy. I had gone to the fish market and found some great sushi grade tuna and then the farmers market and found some beautiful heirloom cherry tomatoes. I added the avocados for a creaminess and orange segments for some bright citrus and arugula for slight pepper and spice. Beside searing the tuna and blanching the cauliflower, it’s a raw dish so very easy, quick and delicious!
Ingredients
- 1 tbsp. olive oil
- salt and pepper
- 2 tbsp. herb de provence
- 3/4 lb sushi grade tuna
- 5-6 heirloom cherry tomatoes, quartered
- 1/2 avocado, balled, using a melon baller
- 1 navel orange, segmented
- 1/2 small red beet, peeled and thinly sliced
- 1/4 purple cauliflower, small florets
- 4 arugula leaves
- 2 tbsp. toasted almonds, finely chopped
- 1 pinch red pepper flakes
- basil oil (recipe follows)
Directions
Bring a small pot of water to boil, blanch the tiny cauliflower florets for about 1 minute and then shock in ice-cold water. Strain and set aside.
Heat up a sauté pan over high heat. Season all sides of the tuna evenly with the herb de provence, salt and pepper. Drizzle the oil into the pan. When it starts to shimmer add the tuna and sear for about 1 minute or so on both sides. You want the good herby crust and a rare center. Once seared, slice into 1/2 inch by 1/2 inch pieces.
Start to assemble the plate, starting with the tomatoes and beets, then the oranges and cauliflower. You want to make it look pretty. Gently place the avocado balls and the tuna around the plate, drizzle the basil oil over the top. Finally, sprinkle the red pepper flakes and crushed almonds, garnish with the arugula.
Basil Oil
Ingredients
- 3/4 cup fresh basil leaves
- 1 cup extra virgin olive oil
- pinch of salt
Directions
Bring a small pot of water to boil and blanch the basil leaves for about 10 seconds and shock in an ice bath. Squeeze out all the water and place into the blender. Start the motor and gradually add the oil and salt. Blend until all the basil is broken up and smooth, strain through a fine mesh strainer or cheese cloth into a bowl or squeeze bottle. Keep in the fridge for 2-3 days.
